I think the key to getting the texture right is to not overmix the batter once you add the dry ingredients. I usually fold them in by hand until just combined. For the frosting, make sure the cream cheese is at room temperature or you'll end up with lumps. I made that mistake the first time and had to strain the whole batch. Chilling the cake layers before frosting makes it much easier to get clean edges. If you want to add fruit, I would suggest using freeze-dried berries crushed into powder rather than fresh, as fresh can make the frosting too wet. The bake time will vary depending on your pan material so start checking a few minutes early. I also recommend using a kitchen scale for measuring flour since the scoop method can give inconsistent results. Let me know how it turns out and I can help troubleshoot if needed.

Another thing I have found helpful is to let the eggs and butter sit out for about thirty minutes before starting so everything incorporates more smoothly. Room temperature ingredients really do make a difference in the final crumb structure.

For the closet organization project, I would start by taking everything out and sorting into piles - keep, donate, and relocate. Measure the space carefully before buying any bins or shelving. I found that using uniform hangers makes a big difference in how clean everything looks. For shoes, I used adjustable shelving rather than hanging organizers because it holds more weight. The key is to group similar items together and store them at eye level where you will actually see them. Things you use less often can go on the highest shelf. I also added battery-operated puck lights which made a huge difference in visibility. Let me know your closet dimensions and I can suggest specific products.

I would also recommend measuring the depth of the closet to make sure any hanging rods will fit properly without blocking the shelving. One more tip is to use drawer dividers for smaller accessories like belts and scarves so they stay neat and easy to find.