Bake and cool cake using firm-textured batter. Trim off passenger area of cake. Cut out a 2 1/4 in. wide seating area starting 4 in. from front of cake and extending halfway down from top; cut front of seating area at a diagonal.
Trim off angled bumper and bottom areas of cake to straighten. Ice seating area smooth. Pipe tip 4 zigzag bumper, hood trim and running boards (pat smooth with finger dipped in cornstarch). Pipe tip 4 dot axles and tip 21 swirl tires.
Tint a 3 in. ball of fondant light gray. Roll out and cut a 1 3/4 x 3 1/2 in. seat; attach with icing. Insert 2 lollipop sticks behind seat, 2 in. apart. Cut two 1 1/4 x 2 1/2 in. seat backs; attach with brushstrokes of water, sandwiching sticks in the center. Reserve remaining gray fondant. Ice section behind seat backs smooth. Cover cart with tip 16 stars. Print tip 3 name.
Tint a small portion of fondant black and cover head of flower nail. Cut away 4 sections to resemble steering wheel and insert nail into cake.
For golf bags, tint 2 in. balls of fondant yellow and blue and shape into logs. Flatten one end and indent with finger at other end to form opening for clubs.
For pockets, roll and cut small ovals; imprint grooves with spatula edge and attach to side of bag with icing. Cut a 1/4 x 2 1/2in. strap; attach. Using reserved gray fondant, roll 1/4 in. balls for club heads; insert on lollipop sticks and shape. Insert clubs in bags.
Insert cookie sticks for roof poles. Cut a 7 x 4 1/2 in. piece of cake board; cover with fondant. Attach roof to sticks with fondant thinned with water.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
One of the most popular techniques, stars come in a range of sizes and styles. Experiment with open and closed stars for variation in look. The star technique is timeless and can be used as a classic border or as a stunning fill-in for the top of a dessert.