I cut the layers in slices, then stacked the thin layers offset so that it looked like pancakes that were piled on top of each other. The layers were iced in beige buttercream as I added each one, then I added a very thin layer (1/16" thick or so) of fondant on the edge that would be showing when the next layer would be put on. I used a torch to caramelize the fondant so that it looked like it had been in the pan. The next layer was put on top of that so that the piece of fondant showed, and I continued to stack the layers that way.
The syrup was cooked sugar that was poured over the cake when it cooled down, and the butter was made of modeling chocolate.
Kara Buntin owns A Cake To Remember LLC, online cake supplies at www.acaketoremember.com and www.acaketoremember.etsy.com