Cook apple juice until thickly concentrated.

Preheat oven to 350° Fahrenheit.

In a large bowl, beat butter (for about 2-3 minutes) and then add granulated sugar and beat for another 5 minutes.

Gradually add in eggs, about one egg at a time.

In a medium size bowl, combine all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground all-spice.

Fold the flour mixture into the butter mixture until just combined. Add in apple juice and shredded apples.

Divide the batter into 3 tins and bake for 20-22 minutes. Let cool for 5 minutes in the pan and then remove the cakes from the pan and let cool completely on a cooling rack.

Combine granulated sugar and 3 tablespoons of water into a medium pan over low heat. Allow the sugar to fully dissolve.

Turn up the heat on sugar until it comes to a full boil and starts to gain a golden-brown color. Simultaneously, heat up the cream until it is almost boiling.

Remove the sugar from the heat and add in the hot cream. Return the mixture to heat and whisk for one minute. Chill for an hour.

In a large bowl, beat the butter for 2-3 minutes. Add in powdered sugar and mix for 5 minutes. Add in cream cheese and mix until combine.

Add in cold caramel and vanilla extract and whisk until fully incorporated. Chill buttercream until ready to use.

Cut apples into 1 cm chunks.

In a medium pot, put granulated sugar and 3 tablespoons water over medium to low heat. Allow the sugar to dissolve. Turn the temperature up to a higher heat and let the sugar boil until it turns a rich caramel color.

Remove the sugar from the heat and mix in the apples. Let sit for 3 minutes in the pot, or until the caramel has thickened.

Remove apples from the sauce.

In a medium pot, put granulated sugar and 3 tablespoons of apple juice over medium to low heat. Allow the sugar to dissolve. Turn the temperature up to a higher heat and let the sugar boil until about 300° Fahrenheit.

Remove from heat and pour into molds. Allow to fully cool.