Prepare the piping bags

• Fill one piping bag with the white buttercream and one with the pink buttercream.
• Cut the top off both bags and twist them closed.

Pipe the pink base

• Pipe about 5 strips of pink buttercream around the bottom of the chilled crumb coated cake.
• Apply pressure and keep the layer thin, then pipe the white buttercream all the way to the top.

Merge the colours

• With the spatula, wave and merge the colours together, bringing the pink into the white and the white into the pink.

Scrape the sides

• Hold the scraper straight, level at 90 degrees to the board, and scrape off the excess.
• Keep the scraper level, not going in or out, so the colours merge naturally.

Fill the holes

• Press the buttercream from the spatula into the visible holes instead of scraping it back into the bowl.
• Go back around and fill in all the holes you can see.

Final clean sweep

• Find the back of the cake, the side closest to the board.
• Make one clean sweep around without stopping.