Put all the cake ingredients into a bowl mix until smooth.
Divide the mixture evenly between the tins and smooth the tops. Bake for 20 minutes, until a skewer inserted into the centre comes out clean. Allow the cakes to cool in the tins for a few minutes and then turn out onto a wire rack to cool completely.
Meanwhile make the buttercream by beating the butter and violet flavour together, then add the icing sugar and icing colour a little at a time until the desired shade is reached, and mix well.
Cut each cake in half and sandwich back together with the buttercream. Sift icing sugar over the top, using a cake stencil to create a design if desired.
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