Prepare icing. We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use.
Make 3 1/4 Cups Of Buttercream Icing:
Tint 1 cup black (thin 1/2 cup with 2 teaspoons light corn syrup)
Tint 1 cup rose
Reserve 1 1/4 cups white