1. Prepare Oven and Pans:

• Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Lining the bottoms with parchment paper is also recommended.

2. Make the Cake Batter:

• In a large mixing bowl, combine the cake mix, eggs, oil, milk, sour cream, clear vanilla extract, and almond extract.
• Mix with an electric mixer on medium speed until well combined (follow cake mix time if specified, usually about 2 minutes).
• Transfer a little less than half (about 1/3) of the batter to a separate bowl. Add pink gel food dye, a drop or two at a time, mixing until you reach the desired shade of pink.

3. Layer Batter and Bake:

• Layer the cake batter into the prepared pans by alternating spoonfuls of the white batter and the pink batter.
• Use a knife or skewer to gently swirl the colors together. Avoid over-mixing.
• Bake at 350°F (175°C) for 28-35 minutes, or until a toothpick inserted into the center comes out clean. Check that the center doesn’t jiggle.
• Allow the cakes to cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.

4. Make the Frosting:

• Ensure the butter is properly softened (allow about 30 minutes at room temp per recipe note).
• In a large bowl using an electric mixer (stand mixer preferred), beat the softened butter on high speed until it is lighter in color and fluffy, scraping down the bowl as needed.
• Reduce the mixing speed to low. Gradually add the sifted powdered sugar, about 2-3 cups at a time.
• As the frosting starts to thicken, alternate adding the heavy whipping cream and the vanilla and almond extracts with the remaining powdered sugar. Mix on low until just combined.
• Once all ingredients are added, increase the speed to high and beat for 1-2 minutes until the frosting is light and fluffy.
• Separate out about 2 to 2 ½ cups of frosting into a separate bowl. Add pink gel food dye, 2 small drops first, mix, and repeat until the desired color is reached.

5. Prepare for Assembly:

• Using a Ziploc bag and rolling pin (or food processor), crush 1 ½ cups of Circus Animal Cookies into small pieces (smaller than a dime). Reserve about 1/3 cup of the crushed cookies for the final decoration; set aside the remaining 2/3 cup for the filling layer.
• Transfer all the pink frosting into a large piping bag (or Ziploc bag) and snip about a 1/2-inch opening at the tip.

6. Assemble the Cake Layers:

• Once cakes are completely cool, level the tops with a serrated knife if needed.
• Add a small dollop of white frosting to your cake plate or board to secure the cake. Place the first cake layer on top.
• Using the piping bag filled with pink frosting, pipe a layer from the outside edge spiraling into the center, covering the cake layer. Gently smooth the frosting with an offset spatula to fill gaps.
• Sprinkle the 2/3 cup of crushed Circus Animal Cookies evenly over the layer of pink frosting.
• Pipe some of the remaining pink frosting from the bag on top of the cookies and spread it gently to help secure them (use sparingly, you need some pink left for ombre).
• Place the second cake layer on top, preferably upside down for a flat top surface.

7. Crumb Coat and Chill:

• Use some of the white frosting to apply a thin crumb coat over the entire cake (top and sides). This layer traps loose crumbs. It doesn’t need to be perfect.
• Refrigerate the cake for at least 15 minutes to allow the crumb coat to harden.

8. Final Frosting (Ombre Effect):

• Remove the cake from the refrigerator. Add about ½ cup of white frosting to the top and smooth it evenly. Use the Viva paper towel and fondant smoother technique if desired for an ultra-smooth top.
• Spread the remaining white frosting around the sides of the cake, working from bottom to top.
• Add a few dots or small swipes of the remaining pink frosting randomly onto the white frosting around the sides.
• Use your icing smoother or large offset spatula held vertically against the side, and rotate the cake turntable (or carefully turn the cake) to smooth the frosting and blend the pink dots slightly, creating an ombre or watercolor effect. Remove excess frosting.
• Use the Viva paper towel/smoother technique again if desired for final smoothing.

9. Add Cookie Border:

• Gently press the reserved 1/3 cup of crushed Circus Animal Cookies onto the bottom edge of the cake. You may need to apply a little extra frosting at the base if needed for them to stick.

10. Make and Apply Ganache Drip:

• In a microwave-safe bowl, combine the white chocolate chips and 3 tablespoons of heavy whipping cream. Microwave at 50% power for 1 minute. Stir until smooth. If needed, microwave for another 30 seconds at 50% power.
• Add an additional 1 to 2 tablespoons of heavy whipping cream, stirring until the ganache is runny enough to drip nicely but not too thin. Test the drip consistency with a whisk or spoon.
• Stir in a couple of small drops of pink food gel until smooth and the desired color is reached.
• Let the ganache cool slightly. Using a piping bag, squeeze bottle, or spoon, carefully apply the ganache around the top edge of the chilled cake, encouraging drips down the sides.
• Pour any remaining desired ganache onto the center top of the cake and gently spread it out to the edges with an offset spatula.
• Add sprinkles to the top of the ganache before it sets completely. Allow the ganache to set slightly (can chill briefly).

11. Serve:

• Slice and serve. This cake is best served closer to room temperature.