Spring is definitely in the air with these cute bees embellished with rolled fondant details. Use Oval Cut-Outs Fondant Cutters and eyeball icing decorations to make this character almost come to life.
Tint a 1/2 oz. ball of fondant black and roll 1/4 oz. in. blue.
Roll out black fondant 1/16 in. thick and cut two stripes, each 5 1/2 in. long x 1/2 in. wide. Attach black fondant stripes to egg with piping gel, spacing approximately 3/8 in. apart.
Roll out black fondant 1/16 in. thick; using wide end of 2A, cut out bee stinger base. Use 1/4 in. ball of black fondant to form stinger into cone shape. Attach stinger to base with piping gel. Set aside.
Roll four 1/4 in. black fondant balls and attach to bottom of egg with melted candy to stabilize.
Attach candy eyeballs to face with melted candy.
Roll out blue fondant 1/16 in. thick. Use medium oval Cut-Out to cut two wings. Trim 1/2 in. off a narrow end of oval and overlap wings and attach together with piping gel. Let set.
Draw smile on egg with black FoodWriter edible color marker. Color two 3/4 in. lengths of uncooked spaghetti, for antennae. Attach a 1/8 in. round piece of black fondant to each antennae.
Attach wings, antennae and stinger to body with melted black candy