• Grease two 6 inch cake pans with oil or butter and line the bottom of each with a circle of parchment paper. Preheat the oven to 350 degrees F (177 C).
• In the bowl of a stand mixer (or a large bowl and use a hand mixer), add the oil, sugar, and eggs and mix on high for about 3 minutes or until fluffy and lightened in color. Add the salt, baking powder, and GF flour and mix until combined. Pour in the vanilla, almond extract, and milk and mix until combined. Scrape the sides and bottom of the bowl with a spatula well to ensure nothing goes unmixed. Give the batter one last good mix. Divide the batter evenly between the two pans and bake for 30-35 minutes or until a toothpick comes out with moist crumbs attached. (slightly under-baking the cakes is a better problem then over-baking them since the cakes continues to cook slightly while cooling in the hot pans. Over-baking will make the cake layers dry and unpleasant) Let the cakes cool completely at room temperature.

Frosting:

• While the cakes are baking/cooling add the candy corn, cream, and salt to saucepan.  Heat the mixture over medium heat until the candy corn is melted.  Add one stick of butter to the bowl of a stand mixer and pour the melted cream candy mixture on top.  Mix until the butter is melted and combined.  Chill in the fridge for about 30-60 minutes or freezer for 20-30 minutes until the mixture is cool.  Add the remaining butter and powdered sugar and whip on high for 5 minutes until a lovely, fluffy frosting forms. If the cake layers are still warm/cooling, store the frosting in the fridge until ready to frost.

Assembly:

• Carefully remove the completely cooled cake layers from their pans. If necessary, trim the domed tops off of the layers using a serrated knife. Spread a dollop of frosting in the center of a plate (set on top of a turn table if you have one).  Place one cake layer (domed/trimmed side down) on the frosting glob and remove the parchment circle. Spread a nice layer of frosting on top.  Carefully place the 2nd cake layer (domed/trimmed side down) on top of the frosted one and remove the parchment circle.  Spread as much of the remaining frosting on the sides and top of the cake as you wish. I decorated mine with a little bit of white chocolate ganache and candy corn pieces but you can get creative and decorate the cake however you wish. I hope you enjoy! Happy Halloween!