Prepare small batch vanilla layer cake using this recipe from Chelsweets. Once cooled, level them if needed and then wrap each layer individually with plastic wrap and place in freezer until you're ready to frost. 

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Turn speed down to low and gradually add powdered sugar, alternating with the heavy cream. Use a rubber spatula to scrape down the sides and bottom of the bowl as necessary, then mix in the extracts and salt. Turn speed up to medium-high and mix for an additional 2 – 3 minutes, until smooth and fluffy. 

Remove the cake layers and begin assembling the layers/frosting. Once your cake is fully frosted and smooth, place in the freezer for about 10 – 15 minutes. The salted caramel drips will hold their shape better when the cake is cold. 

Scoop some salted caramel sauce on top, starting in the middle and smoothing it out towards the edges, letting it drip over the sides. Once the caramel sauce has settled (2 – 5 minutes), arrange the sliced figs in a circle on top. Serve and enjoy!