2boxeschocolate cake mixI used the Betty Crocker 15 oz gluten free mix
1cupvegetable oilinstead of butter
6largeeggs at room temperature
For the frosting
8cupspowdered sugaror a 2 lb. bag - comes in a clear plastic bag and you don't need to sift
1-2dropsblue food coloring gelI used Americolor Sky Blue
For the cake
Preheat oven to 350°F.
Spray two 8-inch round cake pans with cooking spray and line with parchment paper. Spray again with cooking spray. Set aside. Prepare 2 cake mixes according to package instructions (I used vegetable oil instead of butter). Pour into prepared pans. Bake for 35-40 minutes or until toothpick inserted in middle comes out clean. Cool.
For the frosting
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.
Decorating the cake
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.
You will need a small rubber ducky for the top of the cake. Make sure to wash it before placing on cake.