Rainbow Rounds Recipes

Steps:

• In large bowl, with mixer on high, beat butter and sugar until light and fluffy, about 3 minutes. Add egg yolks, egg, vanilla, and salt, and beat well to combine.
• With mixer on low, gradually beat in flour. Divide dough into 6 equal pieces, roll each piece into an 8-inch log, and chill 15-20 minutes. Working with 1 roll at a time, roll in 1 color of crystal sugar and then wrap in saran wrap. Continue until all are rolled in colored sugar and wrapped.
• Refrigerate completed rolls for 3 hours or overnight.
• Heat oven to 350°F.
• Cut logs into 1/4 inch thick slices, and place on greased baking sheet 1/2 inch apart. Bake 12 to 16 minutes, until golden. Let cool 5 minutes on baking sheet, transfer to wire rack, and let cool completely. Repeat with remaining dough, Makes about 12 dozen cookies.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease six 9-inch round cake pans and dust with flour.
• Sift together the flour, baking powder, and baking soda.
• Beat 3/4 cup plus 2 tablespoons butter, milk, sugar, egg whites, and vanilla extract in a large bowl with an electric mixer until smooth. Stir in flour mixture and mix until just combined.
• Divide cake batter evenly between 6 bowls. Mix in different food coloring to each bowl, creating 6 different colored batters. Start with just 1 to 2 drops of food coloring in each bowl, then mix; you can always add more.
• Bake each cake in the preheated oven, until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Set aside to cool.
• Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir together confectioners' sugar and mascarpone cheese in a separate bowl, then fold gently into the whipped cream until smooth.
• Spread frosting on each layer of cooled cake, placing one on top of the other. Cover the top and sides with the remaining frosting. Refrigerate for 2 hours before serving.