How to Make Bee Doughnuts

Roll out the blue icing approximately 3mm thick and use the round cutter to stamp out circles large enough to cover the doughnut. Cut out the inner holes with a small round cutter or the large end of a piping nozzle. Drape the icing over each doughnut and smooth it all around with the palm of your hand.

To make the honey drip, decant some Renshaw royal icing into a bowl and add a little water to thin it down slightly. Aim for a consistency that is still thick but will run very slowly. Add a drop of yellow food colouring and mix in a tiny amount of red food colour to make a pale honey colour.

Put the icing into a disposable piping bag and snip off a tiny bit of the end to make a hole approximately 3-4mm wide. Prop the doughnuts upright on your work surface (I leant them against a cooling rack) and pipe drips at the top of each one. Leave them until the royal icing has set before laying them down again.

Whilst the icing is setting, stamp out some leaves from pastel green icing using the leaf cutter.

To make the bee's bodies, take the pastel yellow icing and roll small balls of icing into a bean shape. With the black icing, roll a long sausage the same thickness as the bee bodies. Use a scalpel or sharp knife to divide each bee body into 3. Cut 2 discs from the black sausage and sandwich these in between the yellow parts to form the stripes of the bee. Lightly press all the parts together (use water to stick if you need to) and roll it gently in your palm using your finger to reform the body shape.

Roll out the white icing and use the heart plunger cutter to stamp out the wings. Use a veining tool or cocktail stick to score a line through the middle of each heart to look like 2 wings.

Stick the wings in position on the doughnuts with edible glue or water and place the bees on top.

Decorate the doughnuts with flowers and the icing leaves.

Finally, use a black edible pen to draw on a dashed line for the bumble bee's flight path.

Your doughnuts are then ready to take pride of place at your Easter table.