Caramel icing

Need to make a celebration cake at short notice? Butter two 20cm springform tins and line the bases with baking caramel icing. Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy.

Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt. Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon.

Leave in a cool place until ready to serve. Edible glitter, birthday candles or sparklers, optional. RECIPE TIPSTRY CHOCOLATEFor chocolate lovers, add 3 tbsp cocoa to the cake batter and drizzle over melted and cooled chocolate instead of more caramel. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Honey and syrups made from concentrated fruit juice were the earliest known sweeteners.

There are several different types of sugar that add a range of textures, tints and flavours to cooking. These broadly fall into two categories, brown and white sugars. Learn more with our guide, sugar explained. Try adding a pinch of sugar to tomato sauces to bring out the natural sweetness of the tomatoes. Melt in a dry frying pan into an amber caramel before drizzling or cooling, or add a pinch to salad dressings to balance acidity. Sugar is a staple ingredient in sweet and savoury cooking.