Making the marzipan bees a day in advance means they will firm up a little and hold their shape.
Mug Cakes by Mima Sinclair © 2014 Kyle Books, and the photographs © Tara Fisher. No images may be used, in print or electronically, without written consent from the publisher.
Place the butter in a 1 ½ cup mug and microwave until melted, 10 to 20 seconds. Add the egg, honey, and vanilla to the mug and beat with a fork until combined. Add the sugar, flour, baking powder, and salt and beat again until smooth. Cook in the microwave for 1 minute 45 seconds at 600W, 1 minute 30 seconds at 800W or 1 minute 15 seconds at 1000W. Leave to cool.
Beat the butter, sugar, and cinnamon together until light and fluffy, then spoon into a
piping bag fitted with a large round nozzle.
Divide the marzipan in two and, with your fingers, roll each piece into two bumble bee-sized oval shapes. Dipping either a skewer or a paintbrush into the black food dye, paint the marzipan with stripes and eyes to look like a bee, finishing with almond flakes for wings. Place one on a cocktail stick.
Once the cake is completely cooled, pipe the icing in a spiral pattern over the cake. It’s best to work from the outside edge inward and to keep constant pressure on the icing bag. To finish, release the pressure on the bag, press down lightly and
then pull straight up.
Garnish with the bees and drizzle with honey to serve.