Preheat oven 350 degrees F
Grease and flour 4 x 7" cake pans, line the bottoms with parchment
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.
BAKE 30 to 35 minutes or until toothpick inserted into center comes out clean.
Creamy 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, add the milk in as needed.
Add in the almond extract and mix on medium speed until completely combine and smooth and creamy.
Color as desired (I used Wilton's "pink" and "teal")
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 (I used a Wilton tip #4B) and I used the 2 colors of frosting as mentioned above.
Gently push the lollipops down into the center of the swirl so the stick doesn't show.
Sprinkle top with additional sprinkles.