Photography: Con Poulos
Source: Martha Stewart Living, February 2009
- 2 ounces marzipan per bee
- Yellow and black gel-paste food coloring
- Unblanched almond slices
- Cupcakes (any flavor)
- Swiss Meringue Buttercream for Cupcake Decorating, tinted yellow
- Pastry bag
- Small petal pastry tip
Tint half the marzipan yellow and the other half black, kneading each separately until color is uniform. Roll each into a 1/8-inch-thick log. Cut each log crosswise into 1/8-inch-thick pieces. Starting with a black piece and alternating colors, stack 4 pieces, pressing together gently.
For head, roll a black piece into a ball, and press onto yellow end of stack. For eyes, pinch off 2 tiny yellow pieces, roll into balls, and press onto head. For stinger, shape end into a slight point. For wings, press 1 almond slice into each side of body.
Spread a thin layer of buttercream on 1 cupcake. Pipe petals in a circular pattern around edge with buttercream. Pipe another circle inside first, overlapping slightly. Repeat until cupcake is covered. Gently press a bee on frosting.