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Heat oven to 350 degrees F. Butter and flour an 9 by 2-inch round pan and a 9 by 9 by 2-inch square pan.
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Combine the sugar and marzipan in a food processor.
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Pulse until combined into fine crumbs.
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Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth.
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Add the sugar-marzipan mixture and mix.
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Add the vanilla and mix.
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Add the eggs two at a time, mixing after each one.
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Sift the flour, baking powder, salt, and ginger together.
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Working in batches, add the dry ingredients to the marzipan mixture, mixing after each addition just until combined.
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Bake for 40 to 45 minutes, until a tester inserted into the center comes out dry and clean (a few crumbs are okay) and let cool in the pan.
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Butter Cream: Combine sugar and water and bring to a boil on a medium saucepan.
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Boil until a candy thermometer registers 240 degrees F. Whip egg yolks until light and fluffy and carefully pour the sugar water mixture into the yolks while the mixer is running at a moderate speed.
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Continue whipping until cooled.
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Add softened butter in small batches, stopping after each addition.
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Remove the 9-inch round cake from the pan, and cut a 5-inch and a 3-inch circle of cake from the 9-inch square pan.
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Cover them with butter cream and freeze.
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Dye fondant pastel pink, blue and yellow by kneading food coloring into it.
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Roll out on a powdered sugared surface and cut 1 circle out of each color to cover 1 layer of the cake, leaving 2 extra inches to hang over sides.
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Lay the fondant over the cake layers and with your hands, mold the fondant over the cake to fit.
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Trim the edge and tuck it slightly under the cake.
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On a large cake platter, stack the layers and run a long skewer down the center.
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Royal Icing: Whip together powdered sugar and 3 to 4 tablespoons of the egg whites so it's pipe-able but not too thin that it runs on the cake.
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Decorate cake with piped royal icing using a plain small tip, starting at the bottom layer.
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You can embellish with silver balls, gum paste flowers on top, etc.
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
