Tint the frosting using yellow gel or paste food coloring. Frost the outsides of the waffle cones with some of the yellow frosting and roll them in yellow sugar to generously coat. Let stand at least 2 hours or overnight so the cones will be easy to handle. Cover and chill remaining frosting for the cake.
Preheat oven to 350 degrees F. Prepare cake mix according to package directions, pouring batter into a generously greased and floured oven-safe glass bowl, 7 inches in diameter (batter should come to within 1-1/4 inches of the rim). Bake 55 to 60 minutes or until a toothpick inserted near center comes out clean. Cool in the bowl on a wire rack. Invert the cooled cake onto the center of a large platter. Trim away the excess cake on the bottom so it lies flat.
Frost the cake with remaining yellow frosting.
Divide the two sandwich cookies so that the white cream filling is intact on two of the cookie halves. Press those two sandwich cookie halves, with the white sides facing up, into the top of the cake for eyes and add two blue candy-coated chocolate-pieces for pupils. Form a smile using black shoestring licorice. Arrange the frosted cones like rays around the cake.