Preheat oven to 175°C.

In a bowl cream together butter and brown sugar.

Add caramel syrup and curd and beat until incorporated.

The batter may look curdled, but it is fine.

Add milk.

Mix together flour, baking soda, baking powder and salt in a bowl.

Add it to the butter mixture and beat until all the ingredients are incorporated.

Pour the batter in two 6" greased and dusted pans ( you can also use goop to grease the pans).

Bake it for 30-40 minutes or until a skewer inserted comes out clean.

Remove the pans from oven and let them rest on wire rack for 5 minutes.

Flip the cakes on the wire rack and allow them to cool completely.

In a bowl beat together butter and salted caramel sauce until fluffy.

Add sifter icing sugar in batches and beat until combined.

Add little milk to bring the butter cream to desired consistency.

Cover with cling film and set aside.

Trim off any irregularities in the cake with a serrated knife.

Apply a blob of butter cream on the serving plate and place a cake on it.

Apply a layer of butter cream on top with a spatula.

Now place the other cake on top.

With the help of a spatula, cover the whole cake with the butter cream.

Using a bench scraper, smooth the sides of the cake.

Now pour the sauce on top and let it fill the top and drizzle on the sides.

Decorate the cake with the remaining butter cream.