Honeybee Cake Pops - cooking recipe

Ingredients

18 oz cake crumbs
3/4 cup vanilla frosting
26 oz white chocolate melts, 18 reserved for wings, remainder melted
None None yellow food coloring
3.5 oz dark chocolate, melted
1 None long licorice lace
None None black icing gel pen

Preparation

In a large bowl, combine cake crumbs and frosting. Roll level tablespoonfuls of mixture into balls. Place on a baking tray and freeze for 30 mins.
Tint melted white chocolate with yellow food coloring. Dip the tip of 18 cake pop sticks in chocolate then insert into cake pops. Stand upright in a styrofoam block to set. Coat balls in chocolate. Allow to set then repeat.
Transfer melted dark chocolate to a piping bag. Pipe a zigzag pattern on each cake pop to make bee stripes. Cut each reserved white chocolate melt in half then secure onto cake pops are wings. Cut small pieces of licorice for noses and attach to cake pops with melted chocolate. Draw eyes on with black icing. Allow to set.