RED & WHITE COOKIE CAKE 
By Sumopocky

Ingredients
[For Cookie]
500g of Redman Super Biscuit Premix
250g of Unsalted butter (softened)

[For Buttercream]
150g of Unsalted butter (softened)
300g of Icing sugar

[For Royal Icing]
20g of Redman Royal Icing
5ml of Water

[Others (optional]
Dark chocolate ganache
Raspberries
Icing flowers

Directions
[For Cookie]
1. Mix unsalted butter with premix.
2. Blend well on slow speed till it forms a dough. Be sure not to over blend.
3. Roll out the dough in between 2 pieces of parchment paper, till it is 2mm thickness.
4. Place it in the chiller for 30 minutes.
5. Cut out circles from the dough. I used a 6 inch diameter cake pan to cut the large circles, and used a small cup to cut the center.
6. Bake at 170C for 15-20minutes till is golden brown. Let it cool completely before using (note: when you first remove it from the oven, it will be soft. That is normal. It will harden once cooled)

[For Buttercream]
1. Beat the butter on high speed
2. Sift in icing sugar, and beat at low speed first, before switching to high speed. Beat till white & fluffy.
3. Scoop half the buttercream into a piping bag with round tip.
4. To the remaining half, add red food colouring. Mix well and transfer to a piping bag with flower tip.

[For Royal Icing]
1. Whisk the royal icing powder with water till stiff peaks form
2. Transfer to a piping bag with a small round tip
3. Optional step: Decorate raspberries with the royal icing. I decorated mine with batik motifs inspired by the Singapore Airlines batik print uniforms.

[To Decorate]
1. Place a cookie on a cake board/plate, and pipe with alternating red and white buttercream along the outer and inner circumference. Watch my video for reference.
2. Optional step: Pipe dark chocolate ganache in between the buttercream, or fill completely with buttercream.
3. Gently place another cookie on top, and pipe the red and white buttercream as you wish.
4. Decorate with icing flowers and raspberries.
5. Enjoy!