Burnt Sugar Caramel Cake

frosting is too thin or more milkcream if frosting is too thick. Taste. Add more salt if desired. I usually use 12 teaspoon of salt total. I like this frosting saltysweet.
Assemble and frost First using a large serrated knife or cake leveler slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over ice cream!. If you have any leftover burnt sugar syrup drizzle over leveled cakes. I usually dont have any leftover but this is a great place to use any last drops if you have some. Place 1 cake layer on your cake stand cake turntable or serving plate. Using a large icing spatula evenly cover the top with frosting. Drizzle 14 cup of salted caramel on top of the frosting. Top with 2nd cake layer. Refrigerate the cake for at least 3045 minutes before finishing the frosting and garnish. The caramel inside the cake must set. After chilling in the refrigerator spread the remaining frosting all over the top and sides. Run a bench scraper around the cake to smooth out the sides if desired. Garnish with toasted pecans and more salted caramel. Slice and serve.
Cover leftover cake tightly and store in the refrigerator for up to 5 days.