Preheat oven to 350F. Line 4, 8 inch cake pans with paper. Deposit 1.5 pounds into each pan. Bake until cake springs back lightly when touched. Let cake cool completely and de-pan.
Trim the belly of the cakes, set aside. Mix buttercream with a bit of yellow food coloring to get a rich yellow hue and place in a piping bag. Pipe buttercream around the edge of the cake round and fill with blackberry filling. Repeat with the next two layers, place final cake layer on top. Crumb coat the cake and place in cooler to set. Once cake has set, smooth ice with prepared yellow buttercream and place bake in cooler to set.
Remove smooth iced cake from cooler and decorate liberally with gold leaf. Using a hot icing spatula, gently ice over top of the gold leaf to give it a marble like effect. Slightly warm the caramel icing then pipe it in a circular motion to cover the top of the cake, ending with going just over the edges to create a drip effect. Let icing set completely. While icing is setting, decorate macarons with gold leaf. Melt caramelized white chocolate and bring chocolate into temper. Gently spread chocolate on top of bubble wrap and let sit until just set but still pliable. Gently remove bubble wrap and rap chocolate around the back of the cake. Repeat with additional sheets of bubble wrap, keeping these chocolate sheets flat on sheet trays, peeling off bubble wrap once set. Spray all the chocolate pieces with edible gold spray. Break golden chocolate pieces into shards and decorate the sides and top of the cake. Add gold sanding sugar, crispearls, and macarons. Scatter flowers & bees.