• In a stand mixer fitted with the paddle attachment, cream the cream cheese until there are no lumps. Add the sour cream, sugar, honey and salt, mix until smooth. Add the eggs one at a time, mixing well after each. Blend in the cornstarch and then stir in the buttermilk and vanilla.
• Divide the cheesecake into 3 or 4 bowls and add food coloring to achieve the colors you'd like.
  
• I baked my cheesecake in a tempered 2.5 quart glass bowl so that it would be rounded when I unmold it on the plate. Very lightly coat the bowl with melted butter. Pour the colored batter into the bowl, being careful not to pour too fast or the colors will blend together. In the end you will have a fun pattern.
  
• Preheat oven to 300°F.
• In a very large roasting pan or soup pot (A deep roasting pan will be easier to lower the bowl into), coil a kitchen towel for the bowl to sit on, this will prevent it from moving around. Pour very hot water over the towel until it is about 2 inches deep. Very carefully lower the bowl into the pan of water. Place foil over the top and cut a hole in the top so the steam can escape.
  
• Bake for about 2 to 2 1/2 hours. It is done when the top is set to the touch. Remove from the oven, uncover and allow the cheesecake to cool to room temperature while still in the water. This will prevent it from cracking. You may also want to run a paring knife around the edge of the bowl so that the cake won't crack as it cools. Once it is cool, remove the bowl from the water, cover with plastic and refrigerate for several hours or overnight.
• To unmold the cake place the bowl over a pot of simmering water for a couple of minutes. Run a pairing knife around the edge and then place the disk of cake over the cheesecake and top with a cardboard round, which will help ease the cake out of the bowl. Gently invert the cheesecake onto the cardboard round and place it on a serving plate. If the cake doesn't easily unmold return it to the simmering water for another several seconds.

  Refrigerate the cake once it has been unmolded from the bowl.

American Buttercream

• Cream together the sugar, butter, vanilla, almond extract and heavy cream and beat slowly until smooth. Add color in smaller bowls if you are making more than one color.
• With a piping bag fitted with the Icing Tip #789, cover the cake in a thin layer of the buttercream.

  Fit the second bag with the Rose Tip #125 and pipe out the roses onto the flower nail #13. Use scissors to place the roses on a parchment paper-lined baking sheet. See my rose piping tutorial on YouTube for instructions.

  Refrigerate or freeze the piped roses until they are stiff enough to pick up and place on the cake.

  To cut the cake use a thin bladed knife dipped in hot water.