2 days in advance: Make girl cookies. Prepare and roll out dough. Use patterns to cut crown and dress. Use largest circle cutter from set to cut head. Bake and cool cookies. Outline cookies with tip 3 and full-strength Color Flow; pink for crown and dress, skin tone for face (reserve portions of each color and some white). Flow in cookies with thinned icing. Let dry on parchment-covered boards.

1 day in advance: Use reserved icing to attach crown and head cookies to lollipop sticks; let dry. Attach candy stick legs to back of dress, leaving 3 in. of legs extended. Let dry.

Bake and cool cake. Ice cake smooth with white buttercream. Pipe tip 5 bead bottom border. Use pan as a guide to make wing cake top pattern on parchment. Use black edible marker to trace pattern on shiny sides of scrolls edible paper; cut out shapes with rotary cutter (reverse pattern for opposite wing). Position on cake top. Trace large and small wing insert patterns on shiny side of light pink edible paper (reverse large for opposite side). Cut out four of each shape; attach two shiny sides together with edible adhesive.

Pipe tip 103 ruffle on dress in buttercream. Use medium oval Cut-Out to cut two shoes from light pink edible paper. Attach shoes to legs with edible adhesive. Decorate girl with reserved full-strength Color Flow; tint portions of white icing yellow and black. Pipe tip 14 outline and rosette hair. Pipe tip 3 dot eyes, nose and mouth. Pipe tip 1 dot eye highlights. Position dress on cake top, supporting with icing if needed. Position head, overlapping 1/4 in. of dress, supporting with icing. Pipe tip 2A outline arms. Use punch with medium flower insert to cut flower from bright pink edible paper. Attach flower and white Sugar Pearl center with dots of icing.