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Add the whole milk, heavy cream, 60 g glucose syrup, and salt to a saucepan. Heat to a boil, then remove from the heat. Cover with a clean tea towel to keep the mixture warm while you caramelize the sugar.
In a separate saucepan, heat the caster sugar with 30 g glucose syrup to 180–185°C / 356–365°F, until it turns into a golden amber caramel.
Gradually deglaze the caramel with the warm milk and cream mixture while whisking.
Cook the caramel to 110°C / 230°F. Strain the caramel into a jug and let it cool to around 60°C / 140°F.
When the caramel reaches around 60°C / 140°F, blend in the room-temperature butter with a hand blender.
Pour the caramel into a container and cover it with cling film directly on the surface.
Let the caramel cool to room temperature until it reaches a pipeable texture.
Pipe or spread the caramel onto your cake.