Line 2 edged baking sheets with tin foil.

Add all the ingredients into a medium saucepan over medium heat, stir and bring to a boil.

Set a candy thermometer over the edge of the pan and continue cooking at medium heat until the mixture reaches 300F. This takes about an hour so be patient.

Remove from heat and slowly pour onto the lined pans. Allow to cool for about 20 minutes then crack the sugar with a wooden spoon until you have pieces at the desired size.

Butter and flour 3 eight inch pans. I use cake strips on my pans for more even baking as well. Preheat oven to 340F

Sift the dry ingredients together in a large bowl.

Beat the butter until light and fluffy, add the eggs, one at a time while mixing then add in the rest of the wet ingredients and mix until combined. Don't worry if the mixture isn't totally homogenous.

Add the wet to the dry and mix until just combined. Use a spatula to give the bowl a scrape and a final mix.

Divide the mixture evenly into the cake pans

Bake at 340 for about 30-35 minutes or until the centers are springy to the touch.

Beat the butter until light and fluffy. Add the confectioners' sugar, salt and bourbon and mix.

Pipe a circle of buttercream around the edge of the first layer. Fill center with dulce de leche and place next layer on top. Repeat.

Cover outside with buttercream and smooth.

Place sugar shards on the outside and serve.