In advance, make cookie message and doors: Roll out dough and cut two 4 1/4 x 1 1/4 in. door cookies. Tint portions of remaining dough red, green, yellow, blue and black; cut letters.
Thin a 1 1/2 in. ball of black dough with water to piping consistency; pipe tip 3 outlines on letters. Bake and cool all cookies. Attach letters to sticks with melted candy. Let harden.
Prepare four 1-layer 9 x 13 in. cakes for
stacked construction, placing a cake board, cut to fit, between upper and lower two cakes. Ice smooth.
Ice 1-layer 6 in. cake smooth and position on top. Mark 4 1/2 x 2 1/2 in. door area and 1 in. square window areas on 9 x 13 in. cakes, 3/4 in. square window areas on 6 in. cake. Pipe in areas with tip 3.
Outline all windows and door with tip 55; add tip 57 outline window sills on larger windows. Pipe tip 48 band building frames in corners.
Cover door cookies with tip 48 stripes; add tip 3 outline and dot handles. Attach to cake with icing. Pipe tip 44 outline door frame. Pipe tip 5 bead top and bottom borders on cakes.
Cut marshmallows in half. Position on cake board for shrubs and cover with tip 14 stars.
Insert cookie message, trimming sticks as needed. Tint shredded coconut green; position around building for grass. Position topper.
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.