Even though it looks complicated, it actually sounds fairly easy.... You won't even need a cookie cutter with this pdf template to use as a pattern. Enjoy!
Cookie Crown Cake
from Family Fun Magazine
2/3 cup flour
16 1/2-ounce roll refrigerated sugar cookie dough
4 tablespoons yellow decorating sugar
2 (16-ounce) cans white frosting
Candy decorations (regular and mini M&M's, and Stardrops hard candies)
2 (8-inch) round cakes
1. Knead the flour into the cookie dough to firm it up. On a floured surface, roll the dough into a 1/4-inch-thick rectangle. Using the template, cut out as many cookies as you can. (If you happen to have a small heart cookie cutter you can use that as well.) Keep rerolling the dough scraps and cutting until you have 12 cookies -- 11 for the cake plus a backup. Transfer the cookies to a foil- or parchment-lined baking sheet and sprinkle them generously with yellow sugar. Bake them according to the package directions until they're golden brown around the edges. Transfer them to a wire rack to cool completely.
2. Spoon 1/2 cup of the frosting into a resealable plastic bag. Snip off a corner of the bag and pipe designs onto the cookies. Add candy decorations as shown above. Allow the frosting to set for at least 1 hour before handling the cookies.
3. Use a long serrated knife to trim the top of one of the cakes flat, if needed. Place it on a serving platter, spread a thin layer of frosting on the top, then lay the other cake on it, rounded side up. Generously frost the stack and use a spoon to draw the frosting on top up to a point as shown. Carefully press the cookies around the side of the cake, piping lines of frosting between the cookies to secure them. Serves 11.
Mary, Queen of Heaven ~ Pray for us!
UPDATE: You can see my finished cake here.