Michelle Darmody: Zesty Easter Bundt cake — and some chocolate recipes too of course
Yummy bundt cake with easter eggs and pink frosting
I quite like using Bundt tins, my only gripe is that you have to eat the cake a bit quicker than cakes of another shape. This is because more of the cake's surface is exposed to the air, so Bundt cakes tend to harden if not kept in an airtight tin. You can use a more standard round cake tin for the Zesty Easter cake instead if that is what you have to hand. An 8-inch round tin is perfect.
It is important to grease a Bundt tin well, as it is really annoying to spend time making your cake only for it to stick to the tin. Bundt tins vary in how deep the ridges or patterns are. If you have a particularly deep ridged pan I would melt the butter and brush it all over the inside of your tin. This can work well for any Bundt tin. Make sure to flour it very well after adding the butter. Place a few spoons of flour into the tin and tap and turn it until all of the butter is coated.
