Preheat oven to 335*F. Wipe a 9x13 baking pan with Cake Pan Mousse, set aside.

Combine, milk, oil, and extracts, set aside.

Sift flour, baking powder & salt together, set aside

Place butter in mixing bowl and beat until smooth. Add sugar and whip on high until light and fluffy.

In separate bowl, beat egg whites until frothy, slowly stir into butter mixture.

Add in 1/2 of dry ingredients to butter mixture and mix on low until just combined. Then add half the liquids and rest of dry ingredients and liquid, just until combined.

Spoon batter into prepared pan, and bake at 325*F for 20-35 minutes or until tester inserted comes out clean when poked in the center.

Let cool in pan 10 minutes. Then turn out onto wire rack to completely cool. Place in freezer for 30 minutes.

While cake is in freezer. Make Quick Pour Fondant.

Place sugar, water and corn syrup in saucepan, heat over low heat until sugar is dissolved. Cook over low heat. Don’t let it exceed temperature of 100*. Remove from heat, stir in flavoring and food coloring.

Remove cake from freezer, cut into squares in graduating sizes. Place largest piece on serving plate, pour icing in center of square and let run off the sides, place next square on top and repeat process until all squares have been used. Pour remaining fondant over entire tower of cake, filling in any remaining spots. Decorate with Christmas candy if desired. Let set and dry.

Excess fondant may be reheated just to pouring consistency. Don’t overheat as it lose its sheen.