A little while back, I had the pleasure of making bumble bee cake pops for a baby shower! ?Now, I knew these would be tricky, but I hadn’t quite imagined HOW tricky. ?So I’m here to share some tips with you on how to construct these pops, in hopes that if you attempt them yourselves, you’ll save some of the trial and error time. ?The beginning (and most) of the process is pretty straight forward. ?It’s the stripes that’ll get ya!
Start by portioning your cake pop dough into spheres and putting it in the fridge for a little bit to chill. ?Sometimes if you let it chill first, it’s easier to shape. ?When it’s feeling a little more stiff, go ahead and make oblong log shapes for the body of the bee. ? Then, insert sticks, dip in yellow, and put a chocolate chip on the butt of the bee before the yellow chocolate dries. ?To complete the stinger, once the yellow chocolate is completely dry with the chocolate chip already adhered, you can dip the butt of the bee in melted black chocolate.
This is where things get a little more tricky. ?Getting the stripes on! ?Some blog posts I read used fondant strips to make the stripes, but I decided to go with black licorice. ? I recognize that black licorice isn’t a taste that everyone enjoys (neither is fondant), so I wanted it to be as easy to come off the cake pop as possible. ?Meaning, if someone didn’t want to eat it, I wanted them to be able to take it off and enjoy the rest of the pop. ?So that meant adhering it lightly to the cake pop without a ton of chocolate gluing it in place.
It was a tricky task because wrapping licorice around a cylinder, holding it in place, and adding chocolate “glue,” all at the same time is quite difficult. ?But when I figured out my next trick, things went a lot more smoothly. ?What you want to do is wrap your piece of licorice around the cake pop three times, creating three stripes. ?While you’re doing this, you want to tuck the ends of the licorice underneath itself so that it is temporarily held in place while you add the chocolate. ?You’ll find this hard at first, but once you master it, trust me… it goes a lot quicker! ?Your hands will get the hang of it.
Next, it’s time for the wings! ?These were fun. ?I took white chocolate melting disks and used my kitchen sheers to trim them into a wing shape that would fit nicely between the stripes. ?The notches you see cut into the chocolate help it to sit at least relatively level. ?All you do after cutting them to shape, is dip it lightly in melted white chocolate, then hold it in place on the bee until it dries enough to hold it’s own weight. ?Yes, it takes patience. ?=)
Finally, add a happy little Bee face with a black edible marker and your cake pops are ready to go!!!