Blackberry, Raspberry, Jam Filling

• 1 cup fresh blackberries
• 1/2 cup fresh raspberries
• 1/2 cup raw honey
• 1 tablespoon lemon juice
• 2 teaspoons pure vanilla extract
• ​1 cup blackberry raspberry jam (I used Smucker’s) 

1. ​In a pot, cook together the berries, honey, lemon juice and vanilla until boiling and then let simmer for 5 minutes.  
2. Next drain the berries and add the drained berries to the jam and mix together. 
3. Let cool.

White Chocolate Buttercream Icing

• 4 sticks salted butter – (I used Land O’ Lakes)
• 2 cups powdered sugar
• 11.5 oz of white chocolate chips – (I used Private Selection)
• 2 teaspoons pure vanilla extract

1. Mix together the butter (make sure it is room temperature), powdered sugar, and vanilla until creamy. 
2. ​Heat the chocolate in the microwave until “almost” melted and stir the rest with a spoon.
3. ​Mix all together with a mixer until creamy.

Let your cake cool, slice in half and layer the bottom half with icing and them jam mixture.  Add the top half and then ice the whole cake.  Garnish with berries, edible flowers, or whatever pleases you.  It also looks nice with just plain icing.  I had some of the berry mixture left over and thought about dripping it over the cake but because this cake is so sweet, I thought it might be overkill. But it’s a thought!