Preheat oven to 350°F. Prepare three 8 inch round pans with baker's floured spray (or grease and line with parchment rounds).

Mix together all dry ingredients (flour, sugar, baking powder, and salt) in a stand mixer with a paddle (or mixing bowl with a hand mixer or whisk)  until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in eggs, and mix on low until just combined. Mix the tequila, Triple Sec, and lime extract into the buttermilk and pour the mixture into the dry ingredients in two parts, on a low speed. Mix until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.

Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height.

Bake for 34-37 minutes (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.

Once the layers have fully cooled, they can be leveled and any caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled before trimming - if you trim the layers while they’re still warm, they will crumble and break. (This is a great time to make your frosting!)

Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with tequila and Triple Sec until frosting reaches a spreadable consistency. Add salt and beat until well combined.

Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Spread the layer with frosting, and sprinkle with a bit of lime zest. You can add a bit of coarse-ground salt between the layers if you like as well. Repeat the process with your remaining cake layers.

Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like - a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer.

Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place it into the fridge or freezer to set the frosting.

Spread a bit of corn/karo syrup on glass rim and dip in coarse salt and lime zest.

Place candy melts and heavy cream into a microwave-safe bowl (my favorite brand is incredibly thick; you may need a bit less depending on the thickness of your heavy cream)! Microwave on 50% power in 30-second intervals until smooth, stirring in between. Stir in gel coloring.

Allow to cool to a moderate temperature – it should feel slightly warm and still be fairly liquid. Transfer candy melt mix to a piping bag or squeeze bottle (or small cup or spoon; you just have a little less control). I recommend a test drip to make sure your drip isn't too thin or thick.

Add a few lime slices to the top and sides of the cake - I cut a few to the center to make lime 'spirals.' Congratulate yourself on your gorgeous cake - and cut in and enjoy! ;)