This light and airy cake is sure to become a party favorite! Please note, though, that the hydrangea flowers decorating the top of this cake are *NOT* edible and are for decoration only.
Bring the crushed blackberries and the water to a boil in a small saucepan. Stir in the granulated sugar and salt, lower the heat, and allow the syrup to simmer for 5 minutes. Remove from heat, transfer contents to a small bowl, and place in the refrigerator until the syrup cools to room temperature.
The hydrangea flowers on top of the cake pictured are for decoration ONLY. They are *NOT* edible flowers.