Michelle Darmody: How to make the perfect Bundt cake this Easter 

Bundt style cakes hail from Austria, Germany and Eastern Europe

Michelle Darmody: "When making a bundt cake, it is best to fill your tin two-thirds of the way rather than filling it to the top, the batter will rise while baking."

Easter is a nice time of year for some family baking; there is more time in the weekend and often lots of spare chocolate treats that can be used to decorate cakes.

The shape of the bundt tins works well as an Easter centrepiece as the nest-like shape can be used for chocolate eggs or topped with edible spring flowers.