Prepare cake batter according to recipe instructions. Bake in four 6 inch pans for 20-22 minutes. Let cake layers cool completely before frosting.
In the bowl of a stand mixer, cream butter on medium speed until smooth and creamy. Add vanilla and cream; mix well. Add half of the powdered sugar, mix on low speed until just combined, and then medium speed until completely combined. Repeat with the second half of the powdered sugar. Frost cooled cake layers.
Add purple candy melts to a heat-resistant bowl. Heat cream in a small saucepan over medium-low heat, stirring offten, until simmering. Pour cream over candy melts and let it sit for five minutes. Then whisk until smooth. Let ganache cool before pouring over it over the cake; ganache will thicken slightly as it cools.
Once cool, pour the ganache onto the center of the cake and let it spread outward. Stop pouring before the ganache reaches the edge so it will fall over the edge nicely.
Use mergines and a variety of sprinkles to decorate. Enjoy!
Recipe from bethcakes. Please do not use my photos without permission. If you'd like to repost this recipe, please link back to this page for credit or rewrite the recipe in your own words. Thanks.