Makes 10-12 servings.
Preheat oven to 325°F. Grease and flour pan or spray with vegetable pan spray with flour.
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, beat thoroughly. Add extracts; beat well. Combine flour, baking soda and salt. Add flour mixture alternately with sour cream; beat well. Stir in white chocolate and almonds. Pour batter into prepared pan.
Bake 60-70 minutes or until cake tester inserted in cake comes out clean. Let cake cool in pan on wire rack 15 minutes. Turn pan over onto wire rack to release cake. Cool completely.
Reserving a small amount of icing white; tint remainder green and rose. Cover cake board in Fanci-Foil Wrap. Position cooled cake on prepared board
Using tip 5 and white icing, pipe in windows; pat smooth with finger dipped in cornstarch. Cover turrets with tip 5 rose zigzags. Position gumballs on turret points using dots of icing. Pipe tip 5 rose balls to outline door. Using dots of icing, attach candy discs topped with candy-coated chocolate kisses to battlements. Randomly pipe bushes around bottom border of castle using green icing and tip 5. Attach daisy sprinkles to bushes.