Preheat the oven to 350°F and prepare an 8” or 9” round cake pan by spraying the bottom and sides with cooking spray and lining the bottom with parchment paper, and set aside.

In a large bowl, mix the butter, sugar, oil, eggs, and vanilla in a large bowl with an electric hand mixer on medium speed. Beat until the mixture becomes lighter in color and airy in texture, 3 minutes.

Add the heavy cream, and mix to combine.

Sift the dry ingredients: flour, cornstarch, baking powder, and salt into the mixture and mix until combined with no dry patches.

Pour the cake batter into the prepared pan and bake in the oven for 25-30 minutes or until cooked through. Test the cake by inserting a toothpick into the center of the cake, if it comes out clean, the cake is done.

Remove the cake from the oven and let it cool for 10 minutes on the counter, then run a knife around the outer edges and gently turn the cake out onto a serving plate. (Be sure to remove the parchment paper on the bottom.)

Carefully use a long serrated knife to level the top of the cake by cutting off any dome or rounded top of the cake.

Pour ½ cup of butterscotch topping syrup over the top of the cake and use a pastry brush or spoon to spread the syrup evenly across the top.

Wrap the outer sides of the cake with an acetate cake collar (or similar).

Sprinkle the top of the cake with an even generous layer of toffee bits, approximately ½ cup.

Let the cake in the fridge until completely cool.

Once the cake is cool, make the butterscotch mousse by combining ¼ cup of the cream, butter, 9 oz of butterscotch chips, and salt in a small saucepan. Heat slowly over medium-low heat, constantly stirring, until the chips have melted. Set aside to cool.

Once the butterscotch mixture has mostly cooled but is still fluid, place 2 tablespoons of cool water in a small microwave-safe dish. Sprinkle the gelatin powder over the top of the water and let rest.

While the gelatin rests, whip 1 ¼ cups of the heavy whipping cream in a large mixing bowl to soft peaks with an electric mixer or in the bowl of a stand mixer with the whisk attachment.

Once the gelatin absorbs the water, place it in the microwave for 3-5 seconds or until it becomes liquid, but is not hot.

Gently stream the liquid gelatin mixture into the softly whipped cream while whipping at high speed. Continue to whip until you achieve stiff peaks.

Fold the cooled butterscotch mixture into the whipped cream until combined, then pour it over the top of the cake inside of the cake collar.

Use a spoon or spatula to smooth the top of the mousse. Set the cake back in the refrigerator while making the white chocolate mousse.

Combine ¼ cup of the cream, butter, and 9 oz of white chocolate chips in a small saucepan. Heat slowly over medium low heat, constantly stirring, until the chips have melted. Set aside to cool.

Once the white chocolate mixture has mostly cooled but is still fluid, place 2 tablespoons of cool water in a small microwave-safe dish. Sprinkle gelatin powder over the top of the water and let rest.

While the gelatin rests, whip 1 ¼ cups of the heavy whipping cream to soft peaks with an electric hand mixer or in the body of a stand mixer with the whisk attachment.

Once the gelatin absorbs the water, place it in the microwave for 3-5 seconds or until it becomes liquid, but is not hot.

Gently stream the liquid gelatin into the softly whipped cream while whipping at high speed. Continue to whip until you achieve stiff peaks.

Fold the cooled white chocolate mixture into the whipped cream until combined, then pour it over the top of the butterscotch mousse layer inside the cake collar.

Use a spoon or spatula to smooth the top of the mousse, try to make it as smooth and even as possible. Cover the open top of the cake collar with plastic wrap and set the cake back into the refrigerator to set overnight.

After the cake has fully set, you can make the butterscotch ganache for the drip. Combine ½ cup of butterscotch chips in a microwave-safe bowl with 2 tablespoons of heavy cream.

Heat in the microwave stirring every 15 seconds until the chips have melted and combined with the cream.

Let the ganache cool until it is cool and thick yet still able to drip/pour. Transfer the ganache to a piping bag with a round open tip about the size of a pencil eraser. You can also use a zip-top bag and snip one of the bottom corners to make your own piping bag.

Remove the cake collar from the cake.

Working slowly and carefully, pipe the ganache around the very outer edge of the top of the cake, allowing the ganache to drip down the sides, alternating between long, short, and medium-length drips. Leave the center of the cake plain, no need to fill the top center with the ganache unless you wish to do so or have extra ganache.

Sprinkle the remaining ¼ cup of toffee bits on the top center of the cake inside the ganache ring.

Before you are ready to serve, make the whipped cream for the final decor. In a bowl, whip 1 cup of heavy cream with 2 tablespoons of sugar until you reach stiff peaks with an electric hand mixer.

Transfer the whipped cream into a piping bag fitted with a large open star tip.

Pipe swirls of whipped cream along the top outer edge of the cake. Pipe stars of whipped cream along the bottom edge of the cake. Store in the fridge until ready to serve, then slice and serve with more whipped cream, toffee bits, or butterscotch syrup if desired.