Amethyst-Inspired Vanilla Cake

Heat oven to 350°F. Grease and flour two 6-inch round cake pans.  

Prepare cake batter as directed on the package. Divide batter evenly between pans.

Bake 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Cool 10 minutes; remove from the pans and place on a cooling rack. Cool 30 minutes at room temperature. Place cake layers in the freezer for 20 to 30 minutes or until chilled but not completely frozen.

In a large bowl, beat softened butter with an electric mixer on medium-low speed for 2 to 3 minutes or until smooth and creamy. Add powdered sugar in batches, beating until smooth after each addition. Add vanilla, beat until well blended.

Place 1/2 cup of the frosting into a piping bag fitted with a coupler; set aside. Add 3 drops of the purple gel food color to the remaining frosting; mix thoroughly.

Using a serrated knife or a cake leveler, cut rounded tops off cake layers to create a level surface.

Spread a layer of the purple frosting on top of one of the cake layers; top with the second cake layer. Spread a thin coat of purple frosting over the entire cake to lock in the crumbs. Freeze for 10 minutes.

Frost the entire cake with another coat of the purple frosting. Place remaining purple frosting in a piping bag fitted with a coupler.

Use an open star piping tip (such as #32) to pipe the borders along the top and bottom of cake and the extra embellishments where the ruffles meet. Use a rose piping tip (such as #102) for the purple and white ruffles along the side of the cake. Use a small round piping tip (such as #3) to create little stars and dots on the cake.