In advance, using royal icing, make 10 tip 225 violet drop flowers with tip 2 white dot centers. Make extras to allow for breakage and let dry.
Divide dough in half; tint half yellow and half rose. Using crinkle cutter, cut out yellow birdhouse cookie. Trim one corner off cookie between second and third scallop.
To make rose eave, using crinkle cutter, cut a band 1/2 in. wide; (cut top edge, then cut again 1/2 in. below). Use large opening of tip 2D to cut out round opening in birdhouse.
Remove circle of dough and roll half as thick as original dough. Cut thinned dough once again with large opening of tip 2D and place in original position. Bake and cool both pieces.
Use black icing and tip 3 to pipe center hole of birdhouse (smooth with finger dipped in cornstarch). To make bird, pipe tip 8 ball head and body, add tip 65 pull-out wings. Pipe tip 2 dot eyes and tip 2 pull-out beak and feet.
Attach eave and dowel rod (cut to desired height) to cookie with royal icing. Attach flowers to eave and rod with royal icing; add tip 65 leaves. Position circular craft block in clay pot and cover with plastic grass. Insert cookie on dowel rod.
*For small amounts of color, you may substitute Wilton Tube Decorating Icing and Coupler Ring Set.