Several days ahead, use royal icing and Flower Nail No. 7 to make daisies: 35 tip 103 in white with tip 3 yellow dot centers; 18 tip 124 with tip 4 yellow dot centers (6 each rose, violet and white). Make extras to allow for breakage and let dry.
Several days ahead, make the wheelbarrow: Tint cookie dough brown with golden yellow added. Using patterns, cut 2 front/back panels, 2 side panels, 2 supports, and 2 handles. Score wood grain design into dough using end of spatula. Cut 2 wheels using circle cutter; cut 1/4 in. wide strips of dough and position on wheels for spokes and rims. Bake all and cool. Thin brown icing color with a small amount of vanilla extract and paint into wood grain designs. Let cookies dry at least 24 hours on a flat surface. Tint royal icing to match wheelbarrow color and assemble using tip 16: Attach wheels, supports and handles, let dry. Attach side panels to front and back panels. Let dry completely.
Bake and cool lamb cake according to pan directions. Using buttercream, ice smooth 1 in. up from bottom of lamb, ears, eyes and nose. Outline mouth using tip 4. Cover top with tip 16 swirls. Pipe tip 12 mounds of icing around bottom border as a base for grass, extending out from body about 2-2 1/2 in. Cover mounds with tip 13 pull-out stars. Position wheelbarrow over lamb. Attach daisies on and around lamb, securing with dots of icing. Add tip 352 leaves.
Try some fun color combinations: yellow petals with yellow or blue centers, violet or blue petals with yellow centers and peach petals with orange centers. Highlight centers with Wilton Cake Sparkles, or colored sugars.