Preheat the oven to 350F, and spray four 8inch pans with baking nonstick spray (or you can butter & flour them).

In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, and sugar. Add in the butter, and beat on low until it's incorporated and has a sandy texture.

In a small bowl, whisk together the oil, eggs, sour cream, vanilla and almond extract, and add them to the dry ingredients. Mix until combined.

Pour in the milk, and beat on medium-low until smooth and creamy. Finally, gently stir in the sprinkles.

Divide the batter evenly between the four pans, and bake for 22-25 min, until a toothpick inserted in the center comes out clean {the top may still appear very white, that's okay!}

Let cakes cool completely before handling {I like to refrigerate for a few hours!}. When cool and solidified, choose two cakes out of the bunch and cut out the center, leaving at least 2" around for the rim.

Now you can make the frosting.

In the bowl of a stand mixer, combine the butter and salt, and vanilla and almond extracts. Beat until combined, then slowly add in the powdered sugar, a cup at a time.

Then, slowly drizzle in the heavy cream or milk until it's your desired stiffness. You might not need it all!

Take out about ⅔ cups of frosting, and place ⅓ each in two separate bowls. Color one bowl pink and one bowl blue for decorating.

Place a dollop of white frosting onto your cake board or plate, and place one of the whole cakes on top. Cover the surface with frosting, then top with one of the cut out cakes, add more frosting, and place the other cut out cake on top. If desired, frost the inside of the cavity with a small spatula.

Fill the cake cavity with candy, making sure to fill it to the brim so the top cake will not collapse in the middle.

Slather frosting around the top of the cut out cake, and finally top with the remaining whole cake.

Frost the entire cake with a crumb coat, and let chill in the refrigerator until set.

When set, you can do a prettier "clean" layer of frosting on top of the crumb coat. Make sure it's completely chilled and solid before adding on the ganache.

To make the ganache, combine the chocolate, cream, and corn syrup in a microwave-safe bowl. Heat in 15 sec increments until smooth and creamy. Let cool slightly, then place in a ziplock baggie or a squeeze bottle, and decorate as desired. Let the cake cool in the refrigerator again if you want to decorate the top with more frosting.

When the chocolate is solid, you can decorate the top! I used a 1M tip, a 21, and a 4B. Decorate as desired. Serve immediately or refrigerate until needed!