Quick & Easy

Honey bees

Sweet and fun honey bees on a stick; great for children's parties.
honey bees
18 Item
1H 15M

Ingredients

Method

1.Using a fork, combine cake crumbs and frosting in a medium bowl. Shape level tablespoons of the mixture into teardrop shapes, squeezing firmly. Place on a baking paper- lined tray; freeze 1 hour or refrigerate 3 hours or overnight, until firm.
2.Stir chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Tint chocolate pale yellow. Pour into a heatproof jug.
3.Dip the end of one stick into the chocolate, then push it about halfway into a piece of cake. Return to tray. Repeat with remaining sticks and cake. Place tray in the freezer for about 5 minutes to set.
4.Dip one cake pop into the chocolate, rocking back and forth to coat; don’t swirl the pop, or it’ll break. Allow excess chocolate to drip back into the jug. Stand cake pop upright in a styrofoam block until set. Repeat with remaining cake pops. Re-melt chocolate as necessary.
5.Tint royal icing black. Spoon icing into a small piping bag fitted with a 3mm tube. Pipe stripes, eyes and mouths onto bees. For the wings, secure two cereal pieces onto each bee with a little icing. Stand pops upright until set.

Use yellow Candy Melts in place of tinted chocolate Melts, if you like. Store cake pops in an airtight container at a cool room temperature until ready to serve. Pipe stripes, eyes and mouths on the day of serving. They’ll keep for up to a week.

Note

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