Project time does not include the time needed neither to bake nor cool cakes.

Prepare cake batter following recipe directions. Divide batter in three portions. Tint one portion batter each Burgundy, Lemon Yellow and Royal Blue. (Tip: combine Burgundy with Violet for Burgundy shown.) Place tinted batter, separately, into disposable decorating bags. Prepare pan with non-stick spray or pan coating. To mark one color section in pan, use one color batter in cut disposable decorating bag to pipe a line across the bottom of pan about 3 inch from long side. Use a different color batter to mark a second line, 3 inch from the first line. Use tinted batter in cut disposable decorating bags to separately fill in sections. Use spatula to smooth batter. Bake and cool cake.

Use cake leveler to level cake to 1 inch high, then level again to create two layers, 1/2 inch high. Transfer top layer to its own cake board. Use knife to cut cake into strips, 4 inch long x 1/2 inch wide. You will need about 12 to 14 strips for each jar. Place strips in freezer for about 15 minutes for easier handling.

Place one strip upright in Mason jar. Use tip 2A, a cut disposable decorating bag and icing to pipe a ball at top of strip to hold in place.

Repeat positioning strips in jar in alternating colors and piping balls at top. When sides of jar are covered with cake strips, use tip 2A a cut disposable decorating bag and icing to fill in center.

Tie a bow with the ribbon around the lid. Trim excess.