Salted Caramel Cake

1. Place sugar and ¼ cup water into a medium pot, stir to combine, but to not stir from this point forward. Cook over high heat, washing down the sides of the pot with a pastry brush dipped in water as needed to prevent crystals.
2. Cook until desired color of caramel is reached (amber) and immediately remove from heat. Very slowly pour in (room temperature) heavy cream while whisking quickly. The mixture will bubble up (a lot) and boil. Add (room temperature) butter, return to heat, and bring back to a boil. Simmer for 2 minutes whisking constantly.
3. If you want to make this a salted caramel, add your salt at this point. Whisk it in (start with less than you think you'll need), dip a spoon into the caramel, let it cool, taste it, add more salt as needed.
4. Remove from heat and let cool to room temperature (about 2 hours). Transfer to a container and place in fridge to thicken.

Caramel Cream Frosting:
1. Whip the cream with icing sugar till peaks form
2. Add in vanilla and 1/4 cup prepared caramel and beat for few seconds until mixed well.

Assembly:
1. Trim cake layers slightly. Place one layer of cake on a cake stand or serving plate. Top with 1-2 Tbsp cooled caramel. Spread evenly pressing into the cake layers so the cake absorbs the sauce. Top with 2/3 cup of frosting, spread evenly. Repeat with remaining layers.
2. Frost and smooth the outside of the cake, generously frosting the sides specifically. Smooth with an icing smoother. Use a cake comb on the sides of the cake. Repeat, scraping off more frosting each time, until smooth.
3. Using a small spoon, place dollops of caramel around the top edges of the cooled cake, allowing some to drip down the sides.
4. Fill in the top of the cake with more caramel and spread evenly with an offset spatula. Pipe rosette with remainder of frosting.