Recipe for the cake is here Renee's Birthday Cakes
Recipe for Buttercream
LEMON BUTTERCREAM - Omit the almond extract. When boiling the sugar, use 1/4 cup water plus 2 tbsp fresh lemon juice. Add 2 more tbsp of lemon juice and 1 tbsp of lemon zest when most of the butter and/or shortening has been beaten into the frosting.
HAZELNUT BUTTERCREAM - Combine 1/4 hazelnut paste with 2 tbsp Frangelico liqueur. Mix this into the frosting with the last 1/2 cup of butter or shortening.
RASPBERRY BUTTERCREAM - Mix in 1/4 cup strained raspberry puree alternately with the last 1/2 cup of butter or shortening.
CHOCOLATE BUTTERCREAM - Melt 2 ozs of unsweetened chocolate and cool to room temperature. Add to the frosting at the end.