Preheat the oven to 180 degrees, take 6 250ml mason jars, and put a layer of oil on the inner wall.
After the flour is sifted, put it into the large bowl of the mixer, pour in butter, vanilla extract, sugar, eggs, and milk. Beat at low speed until evenly mixed, and continue to beat at medium speed until the color of the mixture becomes lighter.
Divide the mixture into 3 medium bowls and dye them into light powder, medium powder and dark powder. First put the deep-powder batter into a disposable piping bag and cut out a 1cm opening. Squeeze the mixture to the bottom of the tank, squeeze the outer edge first, and then fill the middle, so that the layering is clearer. Continue to repeat, squeeze both the medium and light flour batter in.
Put the pot into a large and deep baking bowl, pour boiling water, about 3cm from the body of the pot. Wrap the baking bowl with tin foil, put it in the oven and bake for 50 minutes, remove the tin from the baking bowl and let it cool.Make rose cream just before serving. Pour the cream and rose water into the large bowl of the mixer, drip with pink food coloring, whipped soft peaks, squeeze a tuft on top of the cake in each jar, and finally put rainbow marshmallows on top.