Mini Swedish Princess Cakes

Start by whipping the double cream. In a large bowl, use an electric mixer or a whisk to beat the cream until it forms soft peaks. Add the vanilla bean paste and the icing sugar, then continue whipping until the cream is thick and holds its shape. Be careful not to over-whip, or it might turn grainy.

Prepare your cupcakes. If they are whole, slice each one horizontally into two thin layers. If you're using standard cupcakes, you'll only need the bottom half for each mini cake. Place the bottom layer of each cupcake on a small plate or stand.

Assemble the first layer. Spread a thin layer of ready-made custard over the bottom cupcake layer. Top this with a few fresh raspberries, gently pressing them into the custard.

Add the whipped cream. Spoon a generous dollop of the whipped cream over the raspberries and custard, shaping it into a dome. You can use a small spoon or a piping bag for a neater shape.

Roll out the marzipan. On a clean surface dusted with icing sugar, roll out the dark pink marzipan until it's about 3-4 mm thick. You'll need enough to cover each mini cake. Roll the light pink marzipan into very thin ropes or small shapes for decoration.

Cover the cakes. Drape a piece of the dark pink marzipan over each assembled cupcake dome. Gently smooth it down over the cream, trimming any excess at the base with a sharp knife. The marzipan should cling to the cream without tearing.

Decorate your creations. Use the thin ropes of light pink marzipan to create a decorative band around the base of each cake. Add a small rosette or other shape on top. For a festive sparkle, dust the cakes with silver and/or gold food glitter.

Chill the cakes. Place the finished mini princess cakes in the refrigerator for at least 30 minutes to set the marzipan and firm up the cream. This makes them easier to handle and serve.