Place butter and shortening into bowl of stand mixer with paddle attachment. Add salt. Whip for 3-5 minutes until light and airy. Scrape down sides of bowl.
Add 3 cups powdered sugar and mix on low to combine. Add in vanilla, butter and almond extracts then combine.
Add 3 cups powdered sugar and mix on low to combine. Scrape down sides as necessary.
Add in remaining 2 cups powdered sugar. While on low, add in milk and mix to combine. Beat on medium-high for 5 minutes to whip. Scrape sides of bowl and re-whip if needed.
Remove and tint 1/2 cup frosting each for red, orange, lime, blue and purple. Place in piping bags with various tips: 1M, 8B, 18, 2D, 32, etc. Remove approximately 1 cup and tint gold, then one drop egg yellow for marigold color. Place in piping bag with 59 piping tip.