Insect Cake Bites on Sticks

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Insect Cake Bites on Sticks
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1 hr 30 min.
ready in 3 h. 30 min.
Ready in

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie415 kcal(20 %)
Protein2.49 g(3 %)
Fat13.9 g(12 %)
Carbohydrates70.77 g(47 %)
Sugar added4.89 g(20 %)
Roughage0 g(0 %)
Vitamin A31.76 mg(3,970 %)
Vitamin D0 μg(0 %)
Vitamin E0.31 mg(3 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.11 mg(10 %)
Niacin0.61 mg(5 %)
Vitamin B₆0.02 mg(1 %)
Folate6.38 μg(2 %)
Pantothenic acid0.2 mg(3 %)
Vitamin B₁₂0.16 μg(5 %)
Vitamin C0.14 mg(0 %)
Potassium113.71 mg(3 %)
Calcium57.79 mg(6 %)
Magnesium16.37 mg(5 %)
Iron0.77 mg(5 %)
Zinc0.42 mg(5 %)
Saturated fatty acids7.75 g
Cholesterol22.48 mg


5 ounces Chocolate cake (plain)
2 tablespoons butter (softened)
0.333 cup powdered sugar
1 ounce plain Dark chocolate (chopped)
6 ounces white chocolate
red, paste Food coloring
yellow, paste Food coloring
11 ounces white, ready-to-roll Fondant
1 ¾ ounces white, ready-to-roll Fondant
black writing icing (icing pen)
red writing icing (icing pen)

Preparation steps

Crumble the cake into fine crumbs and put in a bowl. In another bowl beat together the butter and icing (confectioners') sugar. Melt the plain chocolate in the microwave or in a bowl over a pan of hot, but not boiling water.
Add the melted chocolate to the butter mixture and stir well. Add the cake crumbs and mix thoroughly using your hands until the mixture sticks together.
Divide the mixture into eight and shape each one into a smooth oval-shaped ball. Insert a cake pop stick, place on a tray lined with baking parchment and chill for 2 hours.
Melt 90g of the white chocolate in each of two bowls over pans of hot, but not boiling water. Once melted add red food colouring to one bowl and yellow food colouring to the second bowl. Stir both chocolates until smooth and no longer streaky. Dip four of the cake pops, one at a time, into the red chocolate and shake off any excess. Push the stick into a polystyrene block and leave to set. Repeat with the remaining four cake pops in the yellow chocolate.
Using the black fondant icing, shape four small heads for the bees and four heads for the lady birds. Attach using leftover melted chocolate. Using the black fondant icing roll out four long thin strips. Using one per bee, wrap around the body to make the stripes. Using the black fondant icing shape 24 tiny balls. Press flat and then attach to the body of the ladybirds using a little of the leftover melted chocolate.
Using the white fondant icing make eight wings and attach to the bee using leftover melted chocolate. Roll 16 tiny balls from the white icing and attach to the bees and ladybirds heads to make eyes. Using the black writing icing pen, pipe a stripe down the back of each ladybird. Pipe little dots in the centre of each eye. Finally, using the red piping icing pen, pipe mouths on the ladybirds and bees.