1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2. Combine the flour, baking powder and salt in a medium sized bowl and set aside.
3. Add the butter, sugar, oil and almond extract to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.
7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
9. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

TO MAKE THE CUSTARD:

10. While the cakes cool, make the custard. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
11. Add the sugar, cornstarch and milk to a large saucepan and mix until combined.
12. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
14. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks too quickly and get scrambled eggs.
15. Place the pan back on the heat and bring to a light boil. Allow to boil for 1 minute, stirring continuously.
16. Remove from heat and add butter and almond extract. Stir until smooth, then set in the fridge to cool completely.

TO BUILD THE CAKE:

17. When everything has cooled, make the frosting. Combine the butter and shortening in a large mixer bowl until smooth.
18. Add about half of the powdered sugar and mix until well combined.
19. Add the almond extract and 3-4 tablespoons of water or milk mix until well combined and smooth.
20. Add the remaining powdered sugar and mix until combined.
21. Add additional water or milk as needed to get the right consistency and mix until well combined and smooth.
22. To assemble the cake, use a large serrated knife to remove the domes from the top of the cakes.
23. Place the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. I use Ateco tip 808 for the dam so that it’s tall.
24. Spread half of the custard evenly on top of the cake layer, inside the dam, then smooth out the dam of frosting so that it’s all even.
25. Add the second layer of cake and repeat the dam and custard filling.
26. Add the final layer of cake on top, then smooth out the frosting around the sides of the cake.
27. Frost the outside of the cake (see my tutorial for frosting a smooth cake with buttercream).
28. Divide the remaining frosting evenly between three bowls. Color your frosting to your desired colors.
29. Use your offset spatula to create a “spackled” look. See the photos and description of how to do this in the written post above.
30. Use two sizes of round piping tip (I used Ateco 808 and Ateco 804) to pipe the dots onto the top of the cake around the edges.
31. Refrigerate cake until ready to serve. Cake is best when eaten within 2-3 days.