I baked a sponge cake from the New Best Recipe. When turning the cake onto a surface to cool, wire racks will leave a mark. Kinda fun. I used a serrated knife to even the edges and level the top as I wished for a two layer cake. Frosting glued the layers together, although blackberry jam would work well. 
1/2 c softened Butter1/2 c Blackberries
1 tsp Lemon zest
1/8 tsp Salt
16 oz + 1 c Powdered Sugar
Beat the first 5 ingredients until creamy. Slowly add the sugar, beating on low to prevent the powdered sugar from leaping out of the bowl. A paper towel around the mixer will confine the sugar to the bowl and away from the countertop. Wash your blackberries if they be fresh, thaw the frozen ones. Puree them in a blender and strain out the seeds. Add to the frosting bowl and blend until purple.
All those seeds and mush that you strained out will be happy if put in a pot with sugar to taste, a dash of lemon juice, simmered for 20-30 min., then poured into a jar. Instant jam. Store in the fridge.
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