Preheat oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper and grease the sides.

In a large bowl, combine cake mix, milk, oil, egg whites, and extracts. Mix until just combined (do not overmix).

Split batter evenly into two bowls. Tint one bowl pink and the other blue using gel food coloring.

Spoon alternating dollops of each color into the pans. Swirl gently with a knife or skewer to create a marbled effect.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a rack.

Beat butter until fluffy (about 5 minutes). Gradually add powdered sugar, then mix in extracts and cream. Beat until light and fluffy. Divide and color frosting as desired.

Level cake layers if needed. Stack layers with frosting between them. Apply a thin crumb coat and chill for 30 minutes.

Apply final frosting layer in swirls. Add sprinkles, pearls, and glitter. Top with cotton candy just before serving.