Preheat the oven to 180 degrees. Grease and line 4 9” sandwich cake tins with baking paper.
Whisk together the flour, baking powder, bicarbonate of soda and salt.
Beat the butter and sugars together until light and fluffy. Mix in the vanilla extract.
Add the eggs, one at a time, mixing for 1 minute between each addition.
With the mixer on low speed, add half the flour and then half the milk until fully combined. Repeat with the remaining flour and milk. Don’t overmix.
Divide the mixture equally between the four tins. Bake for 20-25 minutes or until a cake tester inserted into the centre comes out clean.
Turn out onto a baking rack to completely cool then chill for at least 2 hours before icing.
Salted Caramel Sauce
Melt 70g of the butter, all of the sugar and golden syrup together in a heavy bottomed pan over medium to high heat. Leave to simmer for 2 minutes until the butter has melted, gently stirring every now and then.
Once the butter has almost melted stir the sugar continuously with a wooden spoon to break it up. If the sugar clumps together just keep stirring, it will melt. Pay close attention so it doesn’t burn, make sure you move all of the sugar around especially the centre and sides of the pan.
Continue cooking until the mixture reaches a deep amber colour, at this point it can burn easily so keep a close eye on it. Use a thermometer to get the temperature up to 176 degrees.
Immediately add the rest of the butter and gently stir until melted.
Remove the pan from the heat and pour in the cream slowly. Stir until the cream is fully incorporated and the mixture is smooth.
Stir in the salt.
Leave to cool for 10 minutes in the pan, then pour into a glass bowl until it reaches room temperature. Pour 1/3 of the sauce into a separate bowl for the buttercream.
For The Buttercream
Beat butter until smooth and creamy, add the sugar gradually and beat until light and fluffy. Beat in the vanilla.
Add the salted caramel sauce and beat in until full incorporated.
Once the cake has completely chilled, spread a little of the buttercream onto a cake board or serving stand.
Place the bottom layer of the cake onto the board. Spread the buttercream over the cake layer.
Place one of the cut layers on top of the bottom iced layer. Spread the buttercream over and repeat with the second cut out layer. Repeat with the next two layers.
Ice the top of the cake and the sides.
Place in the fridge for 20-30 minutes.
For The Honeycomb
Grease and line a 20cm square cake tin or tray.
Heat the golden syrup and sugar together in a large saucepan, bring to the boil then simmer on a low heat for 5-10 minutes.
You can test if it’s ready by dropping a little of the syrup mixture into water, it should become brittle.
Remove from heat and add the bicarbonate of soda. Working quickly mix it in as it will begin to foam up upon contact. Pour into the cake tin immediately.
Leave to set then remove from the tin by pulling up the baking paper. Cut into shards using a sharp knife. Store in an airtight container until ready to use.
To Decorate Cake
Gently melt the remaining salted caramel sauce and pour over the top of the chilled cake. Using an angled palette knife carefully spread the sauce over the edge of the cake to create drips.