Apply a layer of pink icing all over the cake as a crumb coat.
Covering the cake with Fondant/Sugarpaste Icing
Roll out the pink fondant/sugarpaste icing to about 4mm thick and cover the cake. Please read the page on how to do this, link above.
Covering the cake with only Buttercream Icing
After applying the crumb coat, leave in a cool place for the icing to crust, about 30 minutes. I like to place mine in the fridge for 15-20 minutes, especially on a warm day.
Apply the second coat of pink buttercream icing.
While waiting, roll out the black icing fairly thinly, and cut into stripes, as you can see in the picture. This can be done with a pizza cutter or a sharp knife.
The stripes don't want to be too long, cut some fairly short, to fill in gaps between longer stripes, as you can see in the picture.
If you've cut your stripes too long, you can easily just think and shorten them.
Place the longer stripes on the cake, starting from the base of the cake and ending with the pointy ends in the middle.
Fill in any gaps with shorter and thinner stripes.
Finally, pipe pink buttercream icing all around the base of the cake. You can use any nozzle for this, creating any shape: beads, using just a regular nozzle, stars, rope, that's up to you.