Merryweather - Sleeping Beauty
"But, I never baked a *fancy* cake."Download Cookie Crown Cake Template
What you'll need
- 2/3 cup flour
- 16 1/2-ounce roll refrigerated sugar cookie dough
- Template for cookie pattern
- 4 tablespoons yellow decorating sugar
- 2 (16-ounce) cans white frosting
- Candy decorations (we used regular and mini M&M's, and Stardrops hard candies)
- 2 (8-inch) round cakes
How to make it
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. 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.
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.
- 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.
Source: http://spoonful.com/recipes/cookie-crown-cake
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