Beat shortening in large bowl with electric mixer on medium for 2 minutes. Gradually add sugar, almond milk and almond flavoring with mixer on low. Once combined, beat on medium for 2 minutes. If it's too thick, add 1-2 tablespoons more of almond milk. Take out 2 cups of white frosting and place in a small bowl. Color the remaining frosting light blue. I added one drop of blue food coloring. You can add a little more for a darker color. Frost the first layer of cake, then add the second layer and frost the entire cake smooth. See the video for further decorating instructions. Divide remaining white frosting into two pastry bags, one fitted with a #4 round pastry tip and another fitted with a #6 round pastry tip. Place a clean rubber ducky on cake, then pipe small, medium and large "bubbles" on to cake in a pattern of choice. Serve. Store cake covered at room temperature for 2 days and in the refrigerator for up to 5 days.