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Bake in the oven for 14 minutes, or until golden brown. Cool on a wire rack. Once cool, decorate cookie cake by piping frosting around the border using a star tip. Garnish with sprinkles.

How large you make the cookie cake is a matter of choice, depending on the number of wedding guests. For a sixteen-inch tray, I recommend making about eight different types of cookies.

Once the cookie layers have cooled, assemble the cookie cake by placing one layer on a serving plate and spreading 2/3 of the white cream filling evenly across the top.