• Preheat oven 350°F.
• Grease and flour 4 x 7" round cake pans, line the bottoms with parchment paper.

Cake

• In large bowl stir flour, baking powder, baking soda and salt in medium bowl until blended.
• In bowl of mixer beat the shortening in large bowl with mixer on medium-high speed until fluffy.
• Add sugar and almond extract; beat 1 minute.
• Add egg whites, one at a time, beating for 30 seconds after each addition.
• Gradually add flour mixture alternately with buttermilk, beating on low speed after each addition, just until combined. Spread evenly in prepared pans.
• Bake30 to 35 minutes or until toothpick inserted into center comes out clean.
• Cool completely.

Buttercream

• Cream the butter until light and fluffy.
• Add in the salt and mix.
• With mixer on low, add in the powdered sugar one spoonful at a time. Slowly add milk as needed.
• Add in the almond extract and mix on medium speed until completely combine and smooth and creamy.
• Color as desired.

Assembly

• Cut tops off cakes to make them flat.
• Spread the simple syrup on the tops of the cakes (this really helps maintain the moistness of the cakes and is worth the extra step).
• Place small dollop of frosting on cake board/plate to hold the cake in place.
• Place first cake layer on cake board/plate.
• Spread on a layer of buttercream all the way to the edges.
• Repeat with the remaining 3 cake layers.
• Crumb coat the cake and refrigerate at least 45 minutes.
• Apply final coat of buttercream around the sides and top of the cake.
• With buttercream still soft apply the sprinkles around the bottom pressing gently so they stick.
• You may have to manually apply the larger sprinkles if you want them to be arranged a certain way.
• Pipe swirls around the top and gently push the lollipops down into the center of the swirl so the stick doesn't show.
• Sprinkle top with additional sprinkles, as desired.