3 Bee-licious Treats You Can Make at Home

Whether you're celebrating a special occasion, teaching the kids all about pollinators or simply in the mood to bee creative, create a buzz with one of our DIY bee-themed desserts.

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April 28, 2020

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Photo By: Heather Baird, SprinkleBakes.com

Sweet as Can Bee

Sure, you could bake a regular old cake this weekend, or you could craft a sweet treat that's equal parts cute and delicious. Keep reading to learn how to make honeycomb cookie pops, a lemon-poppyseed beehive cake and chocolate-honey cupcakes that look and taste bakery fresh.

Buzz-Worthy Cookie Pops

Feeling crafty? Whip up these adorable (and easy!) honeybee cookie pops for a fun weekend activity or to serve at your next party. For this recipe you'll need:

2 bags (24 oz.) yellow candy melts
6 thin chocolate sandwich cookies (such as Oreos)
12 candy eyeballs
2 oz. melted chocolate
12 white candy wafers
6 chocolate chips
12” square new unused bubble wrap
lollipop sticks

Make Honeycomb Bark

Melt one bag of yellow candy melts in the microwave in 30-second increments in a microwave-safe bowl, stirring each time until smooth. Place a piece of bubble wrap that's been washed and dried on a cookie sheet and spread melted yellow candy out in a 1/4-inch thick layer. Let cool at room temperature, or refrigerate 15 minutes.

Break the Bark

When the candy is hardened, flip it over so that the plastic bubble wrap side is up, then slowly and gently peel off the bubble wrap. Break into random, organically shaped 4-inch pieces. Place pieces on a work surface lined with parchment paper and set aside.

Dip Cookies

Melt the second bag of yellow candy melts. Dip each sandwich cookie into the candy, turn over to coat both sides, then carefully scoop out with a fork. When removing each cookie, tap gently against the side of the bowl, allowing excess melted candy to return to the bowl. If air bubbles form, pop them with a toothpick. Place each cookie on a baking sheet lined with parchment. Allow to set completely before decorating.

Add Eyeballs

Melt two ounces of chocolate and place in a small piping bag or a zip-top freezer bag with the corner snipped. Pipe two small dots at the top of one cookie, then stick on candy eyeballs. Repeat on every cookie.

Draw Stripes

Using the same bag of melted chocolate, pipe three solid lines across the yellow cookies to create bee stripes, from just under the eyes to the bottom third of the cookie. Pipe a dot of chocolate at the bottom end of each cookie and add a chocolate chip to create a "stinger."

Place Wings

To create wings, cut one round edge off one side of each white candy melt wafer to create a flat side, and stick one to each side of the cookie before the chocolate stripes have set. Allow cookies to set at least 15 minutes.

Candy "Glue"

Place 1/2 tablespoon of leftover yellow melted candy onto the middle of each honeycomb shape.

Assemble

Place the top end of a lollipop stick onto the pool of melted candy, then place a bee cookie on top.

Serve

Let the pops set at room temperature for at least half-an-hour, or refrigerate before serving.

Un-BEE-lievable

These bee-themed cookie pops are the bee's knees! Serve them on a platter or style them vertically by placing the lollipop sticks in a piece of sturdy styrofoam or floral foam topped with green sprinkles and edible flowers.

Buzzin' Beehive Cake

Covered in decadent vanilla frosting and candy almond bees, this beehive cake is almost too cute to eat ... almost.

What You'll Need

For this recipe you’ll need two bundt pans — a 10" pan for the bottom half of the hive and a smaller 6" pan for the top. Make this batter recipe twice to fill the two bundt pans.

2-3/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 Tbs. poppy seeds
3/4 cup unsalted butter softened to room temperature
2 cups granulated sugar
4 large eggs room temperature
2 tsp. vanilla extract
1/3 cup fresh lemon juice
2 Tbs. lemon zest
1/4 cup canola or vegetable oil
1 cup sour cream

Cake Recipe

Preheat oven to 350°F. In a large bowl, whisk together the flour, baking powder, baking soda, salt and poppy seeds. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Mix in the eggs one a time; add the vanilla. Mix in the lemon juice, lemon zest and oil. Alternate mixing the flour mixture and the sour cream into the wet ingredients, begin and end with flour. Mix until just combined.

Spray a 10-inch bundt pan well with non-stick cooking spray, or grease with butter and flour. Pour the batter into the prepared bundt pan and evenly spread it around. Repeat the batter recipe for the second bundt cake. Fill both pans no more than 3/4 full. You may have leftover batter.

Bake the small cake for 30-35 minutes and the large cake for 45-55 minutes, or until a toothpick inserted into the cake comes out clean. Remove from oven and transfer to a wire rack to cool for 20-30 minutes until the pan is cooled. Turn out the cakes and allow them to cool completely.

Make Honey Soaking Syrup

For the soaking syrup, heat a 1/2 cup of honey and 1/4 cup of water in a small saucepan on the stovetop over medium heat until steaming, but not boiling. Brush the tops of each cake with the honey syrup and let soak for 30 minutes before frosting.

Make the Frosting

For the frosting you'll need:

2 cups unsalted butter, softened
8 cups confectioners’ sugar
2 tsp. vanilla extract
yellow gel food coloring

In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes. Add vanilla extract and 2-4 drops yellow food coloring beat again for another minute. Add food coloring a drop at a time until a slightly lighter shade than the one you want is reached (the color will darken after the buttercream rests), mixing buttercream in 10-second intervals. Scrape the sides of the bowl between intervals to make sure that the gel paste is completely off of the sides of the bowl and mixed in with the buttercream. If you find the buttercream is too stiff, you may add milk or heavy cream one tablespoon at a time until the mixture is of spreading consistency.

Pipe Icing

Place the larger bundt cake on a serving plate and stack the smaller cake on top of it. Position the serving plate on a decorating turntable. Fill a piping bag with frosting and cut off the tip to create a one-inch opening. Start by piping a ring of frosting around the bottom, then add additional frosting layers, working toward the top of the cake, rotating as you go.

Smooth Icing

Once the cake is covered in frosting, smooth the surface with a small offset spatula, carving out defined rings in a graduated stack that resembles a beehive.

Craft an Entryway

To make a door for the hive, knead a 2-inch ball of black of fondant or modelling chocolate, and roll out in an even layer about 6 inches wide. Cut out a rounded doorway shape about 2-inches wide by 4-inches tall with a small sharp knife.

Attach the "Bees-way"

Gently press the chocolate door onto the bottom of the cake. Now pollinators can come and go as they bees!

Craft Candy Bees

To make bees, place yellow candy-coated almonds on a baking sheet lined with wax paper or parchment. Melt a 1/2 cup of chocolate chips in a microwave-safe bowl in 10-second increments, stirring each time until chocolate is smooth. Transfer melted chocolate chips to a piping bag or a zip-top freezer bag with the corner snipped, and pipe three solid lines across the middle of each almond. Let almonds rest 15 minutes, or until chocolate stripes have set.

Give Them Wings

On the cake, pipe a dot of yellow buttercream where you want to place each bee, press the candy bee into position, then add an almond slice to each side of the bee to create wings. So sweet!

Decorate

Add a touch of whimsy with ready-made, edible posies. These yummy decorations can easily be found at the craft store or by following the link below.

BUY IT: Michaels, $3.37

Set the Scene

Remove the cake plate from the turntable and add green sprinkles around the base to create the look of grass.

A Swarm of Sweetness

Cutting into this cake might seem like a crime, but it's oh-so-worth-it.

Honey-Chocolate Beehive Cupcakes

Made from a honey-infused chocolate batter and drizzled with wildflower honey, these mouthwatering bee-themed cupcakes are a sweet treat everyone will love.

Batter Ingredients

For the cupcake batter, you'll need the following ingredients:

3/4 cup milk
1/3 cup canola oil
1 whole egg
1/3 cup sugar
1 Tbs. vanilla
1-1/4 cups all-purpose flour
1/3 cup cocoa powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1/3 cup honey, plus additional for garnish

Make the Cakes

Preheat oven to 325 degrees F. Line muffin pan with paper liners. In a stand mixer, whisk together milk, oil, egg, sugar and vanilla extract until combined. In a large bowl, whisk together flour, cocoa powder, baking soda and baking powder. Slowly add dry ingredients to wet and continue mixing until just combined. Fold in the honey. Pour batter into liners until about 2/3 full. Bake 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool completely to room temperature.

Prepare for Icing

Transfer the cupcakes to a cooling rack to make icing application a breeze.

Make Frosting

In a stand mixer fitted with the whisk attachment, mix one cup unsalted butter (softened) and 3 cups confectioners’ sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes. Add 1 teaspoon vanilla extract and 2-4 drops yellow food coloring and beat again for another minute. Add food coloring a drop at a time until a slightly lighter shade than the one you want is reached (the color will darken after the buttercream rests), mixing buttercream in 10-second intervals. Scrape the sides of the bowl between intervals to make sure that the gel paste is completely mixed in with the buttercream. If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency.

Pipe Icing

Fit a piping bag with a 1/2-inch round piping tip and fill with frosting. Pipe a cone-shaped swirl onto each cupcake.

Decorate

Top each cupcake with a sugar wafer cookie (we love the honeycomb design) and some ready-made bee icing decorations, like the ones linked below.

EDIBLE BEES: Michaels, $5.99, 18-pack

Garnish

Drizzle the top of each cupcake with honey just before serving.

Honey-Drizzled Treats

Dripping with honey, these delicious treats are sweet as can bee!

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