Preheat your oven to 350 degrees F (175 degrees C). Prepare two 8-inch cake pans by lining them with parchment paper and greasing the sides.

In a large mixing bowl, combine the white cake mix, milk, vegetable oil, egg whites, and both extracts. Mix until just combined.

Divide the batter into two separate bowls and use gel food coloring to tint one bowl pink and the other blue.

Spoon alternating dollops of each color into the prepared pans to create a marbled effect and swirl gently with a knife.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes.

Transfer them to a wire rack to cool completely.

For the frosting, beat the room temperature butter until fluffy. Gradually add the sifted powdered sugar, along with the cotton candy extract, vanilla extract, and heavy cream.

Level the cooled cake layers if necessary. Stack the layers with frosting in between and apply a thin crumb coat.

Chill the cake for 30 minutes to help the frosting set, then apply the final frosting layer.

Decorate with sprinkles, sugar pearls, and cotton candy just before serving.