Pre-heat your oven to 325 degrees F. Spray three 8-inch cake pans with non-stick spray and line the bottoms with parchment paper rounds. Spray the paper and set aside.

In a stand mixer fitted with the paddle attachment, beat the butter until smooth.

Add both sugars and mix until light and fluffy (about 3 minutes).

With the mixer on low, add half of the dry ingredients, followed by the milk, and the remaining dry ingredients. Stir until combined.

Fold in the shredded apples.

Evenly distribute the batter between the three pans and bake for about 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out with just a few moist crumbs on it. 

Cool on a wire rack for 10 minutes before inverting the cake layers to cool completely on wire racks. 

Combine the almonds and sugar over medium heat in a large pan.

Stir continuously as the sugar melts and coats the almonds. Try to spread the almonds evenly across the pan to ensure they all get toasted.

Continue until the almonds are golden brown.

Remove from heat and pour the candied almonds onto parchment paper to cool completely. 

Combine the sugar, corn syrup, and water in a small saucepan over medium heat. Stir until the sugar has dissolved.

Let the sugar mixture sit on medium heat and start to boil. You don't want to stir while the sugar is cooking because it will cause the mixture to crystalize. Stay close to the pan and keep an eye on the boiling sugar. When it turns a dark amber color (takes about 5-10 minutes) and you can start to smell the caramel, remove the pan from the heat. (Once the mixture starts to turn yellow, it will get to an amber color quickly, so don't turn your back for too long.)

Very slowly add a little of the heavy cream, while stirring vigorously. Continue to add a little cream at a time. You're tempering the caramel so it doesn't turn into a rock-like ball.

Once all the cream is added, stir in the salt and vanilla extract. Set aside until cooled completely. 

In a microwave safe bowl, heat the cream. Pour the warm cream over the white chocolate chips and stir to melt the chips. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy.

Turn the mixer to medium speed and add the white chocolate ganache.

Once the ganache is mixed, gradually add the powdered sugar, followed by the almond extract and pinch of salt. 

Turn the mixer to medium-high speed and beat the buttercream for about five minutes.

Before frosting, mix the frosting by hand with a wooden spoon to push out air bubbles and create a more silky texture. 

Place the first cake layer on your cake board and cover with about 1 cup of buttercream, followed by about 1/3 cup candied almonds and a drizzle of caramel. Repeat with another cake layer, buttercream, almonds, and caramel. Place final cake layer top-side down.

Frost the cake with a thin coat of buttercream to create a crumb coat. Chill in the freezer for about 10 minutes to set the crumb coat.

Apply a final coat of buttercream and decorate as desired.