Made the mixture as it says but replace the water with liquid milk and add purple food coloring, a quarter cup of soaked lavender water, and infused with a teaspoon of rose water.
Bake it, let it cool down completely and perforate it.
Soak dried lavender in hot water and add a drop of mauve food coloring. Mix it with evaporated milk and condesend milk.
Prepare the cream by mixing the box of cream, 8 pieces of cream cheese and 2 cups of chantilly cream, set aside.
Pour the lavender-milk-water mixture (from step 4) on the cake, drizzle the cream on the cake, place the second half of the cake on top and repeat this step.