We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icing in covered containers until ready to use. Bring to room temperature for decorating.
Make 3 1/4 cups buttercream icing
? Tint 1 1/2 cups rose (thin 1/2 cup with 1/2 teaspoon light corn syrup)
? Reserve 1 3/4 cups white (thin 3/4 cup with 3/4 teaspoon light corn syrup)