Recipe developer Miriam Hahn of Chowhound has laid out the right tips to help you understand this all-important gadget, so ...

Trim away any excess marzipan. Cover the cake with a clean tea towel and then leave in a cool place for at least one day. To make the icing, lightly whisk the egg whites adding the sugar at intervals.

Whisk until you have a thick icing and set aside. It should be cool by the time the cake has baked and cooled. For the cake, whisk the flour, bicarbonate of soda, a good pinch of sea salt and the ...

Immediately remove the pan from the heat, and whisk in the butter (be careful; the mixture will foam). Pour the caramel into the bottom of the prepared cake pan. Cover the bottom of the pan with ...