Preheat oven to 325°F. Grease and lightly flour one 9x5x3-inch loaf pan and one 8x8x2-inch square baking pan; set aside. Prepare batter for Yellow Cake as directed. Pour 2 1/2 cups of the batter into the prepared loaf pan, spreading evenly. Pour the remaining batter into the prepared square pan, spreading evenly. Bake about 35 minutes for loaf cake, 20 to 25 minutes for square cake, or until a wooden toothpick inserted in the centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.
Tint about 1-1/2 cups of the Creamy White Frosting desired shade(s) of blue. Trim ends of loaf cake to resemble a football. Place loaf cake on a flat serving platter. Frost top and sides of cake with blue frosting. Use frosting to attach licorice to breadstick; insert breadstick into loaf cake for mast pole.
Cut square cake in half diagonally to make two large triangles. Using a small amount of white frosting, sandwich the two triangles together. Cut in half to make two smaller triangles; trim one of the triangles to make it slightly smaller than the other triangle. Arrange the two triangles on top of loaf cake on either side of mast pole for sails. If necessary, insert a wooden crafts stick or lollipop stick into the sails and loaf cake to secure. Carefully spread white frosting over all sides of sails. Decorate sails with blue frosting. Decorate boat with assorted small candies; add jelly candy rings for life preservers.
If desired, place doughnut next to sailboat for a dinghy. Use licorice to attach dinghy to sailboat. If desired, sprinkle platter with glitter.
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set pan(s) aside. In a medium bowl stir together flour, baking powder, and salt; set aside.
Preheat oven to 375°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread batter in the prepared pan(s).
Bake in the preheated oven for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for 13x9x2-inch pan, or until a wooden toothpick inserted near center(s) comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on wire racks. Or place the 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.
In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add about half of the powdered sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach spreading consistency.