Using a serrated knife, level off your cake layers, reserving trimmings for chowing down on later.
Place a dab of buttercream on a cake board or large plate and put the first cake layer on top.
Using a piping bag fitted with a large star tip, pipe a generous buttercream dam on the top far edge of the cake layer.
Fill the center area with blackberry jam.
Place the second cake layer cut-side-down on top of the first.
Pipe another generous buttercream dam on top of the second layer.
Fill the center area of the second layer with lemon curd.
Place the final cake layer cut-side-down on top, pressing in lightly to adhere. Slightly adjust your layers as needed.
Using an offset spatula, frost the entire cake with a crumb coat, using a cake bench scraper to smoothe as needed.
Place the cake in the freezer to set up, about 12 minutes, or in the fridge for 30 minutes.
Remove cake from the freezer; using your offset spatula, frost a second layer of buttercream, smoothing with cake bench scraper.
Place the cake back into the freezer for about 12 minutes.
Remove cake from the freezer. Using a small spoon, add drips of caramel.
Using a large spoon, dollop a generous amount of meringue on top of the cake. Using your spoon (but without touching the cake), spread the meringue into an artful “swath”, going across the center of the cake and going down one side.
Get your blowtorch ready! In a safe uncluttered area of your kitchen, torch the meringue in little bursts to avoid melting away your buttercream. (freezing it beforehand as above will help here too); torch until you’re satisfied with the toasted-level of your meringue.
Finally, decorate with blackberries, fresh fruit and/or edible flowers!