In a saucepan, heat the sugar, molasses and spices until boiling, stirring occasionally.
Remove from the heat and quickly stir in the soda-it will froth up.
Stir in the butter till melted and then stir in the egg and flour.
Knead the mixture with your hands until it comes together to form a soft ball. Divide into 2 and wrap one in plastic wrap and set aside.
Roll out the other on a lightly floured board to about 1/4 “thick. Place onto the baking sheet and then cut out the jumper shape using the paring knife. Save the off cuts.
Roll out the other ball and repeat.
Finally take the offcuts from both and roll together and repeat. Bake in the oven for 12 minutes. Allow to cool completely.
For the buttercream; beat the butter until light and fluffy, scrape the bowl down. Add 1/3 of the sugar and beat again on a lower speed, scrape the bowl down. Add the next 1/3 of the sugar and beat again. Scrape the bowl down. Repeat with the rest of the sugar.
Beat in the vanilla.
Beat in the food color.
Add the cream cheese and beat in on a slow speed, so that it doesn’t turn runny. Place into the piping bag.
Place one of the biscuit layers onto a serving tray. Pipe the icing all over in small peaks. Place the other biscuit on top and repeat for all 3 layers.
Decorate the final layer with the candy balls as desired.