n n Cake Batter:n n n n Preheat your oven to 180 degrees Celsius.n n n n Grease and line 3 cake tins of the same perimetern n n n n Beat the butter for 2-3 minutes until it's nice and light in colour, then add your sugar in 3-4 batches beating through well each time. Continue to beat the butter and the sugar together for a few more minutes.n n n n n As you keep beating the mixture, add your beaten egg a little bit at a time beating through well on each addition.n n n n Sift in the self-raising flour and the fold through with a wooden spoon or a spatula.n n n n Add the mixture evenly to your lined cake tins and bake them for 25-30 minutes until golden on top with a spongy texture.n n n n Set the cakes aside and allow them to cooln n nnn n Baileys Buttercream:n n n n n Beat the butter in a large bowl until light a pale in colour. n n n n n n Next, add your baileys, vanilla, and cornflour and beat through until well incorporated. n n n n n n Add the icing sugar about 3-4 tablespoons at a time beating through well on each occasion, making sure there are no lumps.n n n nnn n Layering:n n n n n If your cakes are a bit rounded at the top, you can trim them with a serrated knife.n n n n n n Have a clean surface or chopping board, then put your first layer of cake on whatever plate, platter or surface you wish to serve your cake on.n n n n n Put a couple of dollops of butter-cream on your first layer, then use a spatula or a butter knife to evenly spread it out (it helps to have a cup of water to dip your spatula in and your spread your butter-cream).n n n n Carefully put your second layer on top, then add a couple more good dollops of butter-cream and spread it out.n n n n Place your third layer of cake on top, then add the rest of your butter-cream. Smooth the buttercream out until the whole cake is covered. Then put the cake in the fridge.n n nnn n Salted Caramel:n n n n Put the sugar in a pot, then place over high heat on the stove. As the sugar melts and the colour starts to darken, you can turn the heat down a bit just to make sure the sugar doesn't burn.n n n n Once the sugar has dissolved and the colour of the sugar has a nice darkish brown colour, turn the heat off.n n n n Add your salt and butter, then stir through.n n n n Finally, add your double cream and whisk through (be careful because the caramel bubbles a fair bit here.n n nnn n Pouring:n n n n Take your cake out of the fridge, then pour your hot salted caramel over the top. Put the cake back in the fridge as soon as possible without burning yourself.n n n n Once the caramel has set on the cake, you're ready to serve.n n nnn  n