1.Using a fork, combine cake crumbs and frosting in a medium bowl. Shape level tablespoons of 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 cakes. 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.To make royal icing, sift the icing sugar through a fine sieve. Lightly beat the egg white in a small bowl until mixture is just broken up (do not whip into peaks). Beat in the icing sugar, 1 tablespoon at a time, until it reaches desired consistency. Using a wooden spoon mix in the lemon juice.
6.Tint royal icing black. Spoon icing into a small piping bag fitted with a 3mm (¹/8-inch) 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.Note