In advance, use royal icing and tip 104 to make approximately 84 pansies (12 each: violet, rose, white, yellow, rose/white, yellow/white, violet/yellow) with tip 2 string loop centers. Make extras to allow for breakage and let dry on flower formers.
Bake 1-layer 13 x 9 7/8 in. oval cake and lamb cake. (Use a firm recipe such as pound cake for lamb.)
Ice oval cake smooth with spatula. Insert dowel rods in oval cake where lamb will be positioned. Place lamb on cake board cut to fit bottom of lamb; position lamb on oval cake.
Ice lamb's face smooth with spatula. Cover lamb with tip 21 rosette fur. Pipe tip 3 dot and string facial features. Attach pansies to cake with dots of buttercream icing. Pipe tip 366 leaves.
The vibrant pansy features petals in complementary colors and a distinctive loop center. They can be multi-colored or all one color. Add multi-tones using a striped bag or by painting in colors at the flower's center or at the petal edge with a fine brush dipped in a small amount of lemon extract tinted with icing color.
The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.