1-2 days in advance, roll out dough and cut 2 horses and 1 brace (a rectangle dough piece, 2 in. x 1 1/2 in), 2 large wheels using Comfort Grip Round Cutter and 2 small wheels using circle metal cutter. Make extras to allow for breakage. Bake and cool.
Thin royal icing, place cookies face down on a cooling rack over a pan, then pour on icing. Cover the backs of the cookies first, let dry completely (several hours), then turn cookies over and cover the fronts. Let dry completely.
Using full-strength royal icing and flower nail, make six tip 102 roses with tip 7 bases. Make approximately thirty-five tip 225 drop flowers with tip 2 dot centers. Make extras to allow for breakage and let dry.
Use royal icing to decorate the cookies. Horses: Using tip 2, outline back legs and tail, pipe string tail, add pull-out string mane and zigzag girth. Using tip 3, add dot and string bridle, dot eyes, outline ears and zigzag hooves. Pipe tip 2 zigzag strap the length of the horses body and attach 4mm beading. Cut a 10 in. length of pearl beading and attach one end to the bridle. Set aside and let dry completely. Once both the horses are completely dry, attach the short end of the brace to the back of one horse. Let dry. Position the second horse forward and attach other end of brace to it. Let dry. Wheels: Decorate both sides, beginning with the back first. Let dry completely between sides. Following the wheel spokes patterns, use tip 3 to outline edge of wheel and pipe design. Attach 6mm beading. Attach drop flowers and pipe tip 349 leaves.
Decorate the carriage cake with buttercream icing: Assemble ball cake; using an angled spatula, ice smooth in sections from top to bottom. Using patterns, dot mark door and windows. Fill in windows using tip 3, smooth with finger dipped in cornstarch. Outline door and windows using tip 55, add dot doorknob. Attach 4mm beading around door and windows.
Using tip 3, outline divisions on carriage and attach 6mm beading.
Attach drop flowers above the windows and door and add tip 349 leaves. Position roses on top and add tip 352 leaves. Attach wheels to sides of cake with dots of icing. Position horses and attach loose ends of beading to front of carriage.**
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.