Vanilla cake with blackberry buttercream

INGREDIENTS

165 g

| 5.8oz plain (all purpose flour)

165 g

| 5.8oz caster sugar

1/2 tbsp

baking powder

1/2 tsp

bicarbonate of soda

1/4 tsp

salt

100 g

| 3.5oz cold unsalted butter (cubed)

large eggs (lightly beaten)

100 g

| 3.5oz whole milk

1 tsp

vanilla extract

450 g

| 1 lb unsalted butter (softened)

450 g

| 1 lb icing sugar (sifted)

3 tbsp

seedless blackberry jam

1 tsp

vanilla paste (or extract)

sugar syrup (optional - see notes)

8 tbsp

seedless blackberry jam

fresh blackberries to decorate

edible flowers to decorate

gold dust or sprinkles to decorate