Bzz, hope you like honey!

Welcome reader to another Pokémon recipe brought to you by the Bakémon masters. This week we tackle Weedle,Kakuna & Beedrill- the other main bug family from first gen. Those of you who read last week’s Caterpie, Metapod & Butterfree recipe will notice this week’s is quite similar; we decided it was easiest and made the most sense to continue with cake truffles and cupcakes because the two families are so similar. We hope you like honey because the key difference with this recipe to last week’s is that it is completely stuffed with honey. Honey in the cake, honey in the icing (mmmm honey icing), honeycomb brittle…honey honey honey everywhere! Y’know, coz like Beedrill…bees make you get it? No? Well honey is tasty anyway…As well as having lots of tasty honey we also used chocolate  to coat our Weedles which was much more successful than Caterpie’s candy melts, and we coated our Kakunas in honeycomb as opposed to meringue…which was a little bit mad, but the good kind of mad we hope! Anyways, less words more baking (lol jk here come more words…the recipe!).

Are you ready for another intense baking marathon? No? Neither were we!

Again, we recommend not trying to do this all in one day. Give yourself at least two. Maybe three if you can’t devote all your time to baking.


  • 4 Weedle cake truffles
  • 4 Kakuna honeycomb coated cake truffles
  • 12 Beedrill fairy cakes
  • about 1/2 a tray of leftover honeycomb


For the cake bits:

  • deep 8″ square cake tin
  • cupcake tray
  • 12 fairy cake cases (preferably yellow, or black and yellow stripey)
  • baking parchment
  • bowls, spoons, spatula, whisk, pokéballs, the usual
  • measuring tablespoon

For the icing:

  • large bowl, whisk, spatula, the usual
  • icing equipment (icing syringe/icing bag/sandwich bag)
  • butter knife

For the cake truffles:

  • cheese grater (or food processor or blender, if you’re fancy and lazy)
  • at least 2 baking trays
  • baking parchment
  • large bowl
  • freezer

For the honey brittle:

  • deep saucepan of medium width
  • whisk
  • wooden spoon
  • baking parchment
  • baking tray
  • wire rack or other heatproof surface
  • dry atmosphere in the kitchen

For decoration of the cake truffles:

  • chocolate melting saucepan and bowl
  • butter knife
  • at least 2 baking trays and baking parchment (just reuse the ones they’ve been freezerated on)
  • sharp knife
  • medium bowl

Don’t forget your honey!

For the cake bits:

  • 10 oz (285 g) caster sugar
  • 10 oz (285 g) butter
  • 5 free range eggs (lightly beaten)
  • 10 oz (285 g) self-raising flour
  • 5 tbsp honey

For the icing:

  • 12 oz (340 g) butter
  • 24 oz (680 g) icing sugar
  • 6 tbsp honey (or more, add as much as you like, we won’t stop you)

For decorating the fairy cakes:

  • yellow circular sprinkles
  • black food dye
  • yellow food dye

For the honey brittle:

  • 1 & 1/2 cups (12 oz  or 340 g) caster sugar
  • 1/2 cup (125 ml) honey
  • 1/4 cup (62.5 ml) water
  • 1 tbsp baking soda (which is the same as bread soda or bicarbonate of soda but NOT baking powder)

For decorating the cake truffles:

  • 100 g white chocolate *
  • 50 g milk chocolate *
  • blue/other colourful circular sprinkles
  • pink/red circular sprinkles

*this is approximately how much chocolate we used; you may need more depending on how many truffles you make and how thickly you coat them in chocolate.


DAY 1:

For the cake bits:

  1. Preheat your oven to 180°C, and if you have a second one, preheat that to 150°C.
  2. Line the cake tin with baking parchment and fill your fairy cake tray with cases.
  3. Cream the butter and the sugar with a whisk in a large bowl.
  4. Add in the honey and whisk it through.
  5. Add in the eggs gradually, whisking between each addition.
  6. Fold in the flour.
  7. Fill the fairy cake cases, and pop them in the over for 10-12 mintues, or until the tops spring back lightly when gently pressed.
  8. Fill the cake tin, and either put it into your second oven, or reduce the oven to 150°C when the fairy cakes are done and put the cake in for about 20 minutes.

For the icing:

  1. Beat the butter in a medium bowl until soft.
  2. Add the honey and whisk it through the butter.
  3. Gradually sieve in the icing sugar, whisking as you go.

For the cake truffles:

  1. Cover two baking trays with baking parchment.
  3. Try to do this soon enough after the cake comes out of the oven, while it’s still a little warm and soft. Honey cake is dense and a little chewy, which makes it harder to grate.
  4. Grate all the cake with a cheese grater into a large bowl (or use a food processor or blender to crumb it if you don’t enjoy the feeling or grated finger tips and don’t care about stodgy cake truffles).
  5. Add in honey icing a tablespoonful at a time and work it through with your fingers until you can  form the truffle mix into balls. Not all of the honey icing should be used up. the rest will be used to ice the fairy cakes.
  6. Roll this mix into balls of three sizes (small, medium and large. Large should be no larger than a ping pong ball) and place them on one of the baking trays. Make about four sets of these.
  7. Squish the remaining mix into round-ended cone/Kakuna shapes and put them on the second tray.
  8. Put the trays of cake truffles in the freezer.
  9. Wash your hands and relish the feeling.

For decorating the fairy cakes:

Aesthetics or laziness; who will win?

We decorated the cakes in two different ways, the pretty Beedrill way and the simple stripy way.
Here’s how to do each:

Pretty Beedrill way:

  1. Take some of the leftover icing and spread it over as many fairy cakes as you want to turn into pretty Beedrills. Don’t spread it on too thickly, more will be put on top.
  2. Put half the remaining icing into a separate bowl. Add black food dye and mix through. It will likely not go completely black. We settled with a charcoal grey.
  3. Dye the other half of the icing yellow.
  4. Fill your icing implement with yellow icing and use a thick, flat nozzle (we used a crescent shape, no. 61).
  5. Ice a dotted line down the centre of your fairy cakes.
  6. Switch to black icing and fill in the gaps in the line.
  7. Switch to a thin nozzle (we used a round tip, no. 2).
  8. Ice the outline of wing shapes on either side of the stripy line/body.
  9. Add two little circular yellow sprinkles for eyes.
  10. OPTIONAL: use a toothpick and a little black icing to add veiny details to the wings. This may make your Beedrill look like a heroin addict.

Simple Stripy way:

  1. If you have not made any pretty Beedrills, put half of your icing into a separate bowl and  dye it as black as it will go without using up all your food dye. Dye the rest yellow.
  2. Spread black icing over all the fairy cakes with a butter knife.
  3. Fill your icing implement with yellow icing and use a thick, flatish nozzle (we used a crescent shape, no. 61) to ice several yellow stripes across each of the fairy cakes.

For the honey brittle:

  1. Cover your baking tray in baking parchment and have it ready and waiting on a wire rack or other heatproof surface. DO THIS NOW BEFORE YOU START HEATING ANYTHING.
  2. Make sure you have everything measured out and laid out and ready to go.
  3. Put the honey, sugar and water into a medium width, deep saucepan with a decent length handle.
  4. Bring this mixture to a boil.
  5. Reduce the heat to medium-high and keep heating until the mixture reaches 150°C (300 F) (if you don’t have a sugar thermometer, test it for hard crack point). Watch it like a hawk once it reaches about 125°C (250 F) because it may suddenly shoot up.
  6. Take it off the heat and add in the baking soda. Whisk like crazy to make sure you don’t end up with baking soda lumps.
  7. Pour the foaming mix out onto the baking tray and leave it to set.
  8. Don’t put it in the fridge.



Welcome back to the kitchen. Not too much to do today if you divided your labour the way we laid out here; you will be able to enjoy your Weedles and Kakunas soon.

Decorating the Weedle cake truffles:

  1. We used melted chocolate instead of candy melts (as in the Caterpie recipe) because candy melts are weird and possibly evil. We have concurred they are an invention of Team Rocket and that chocolate is preferable in all instances.
  2. Melt the white and milk chocolate together (you know the drill by now) in a bowl until you get a sort of caramel/Weedle coloured melted chocolate mix. It might be necessary to adjust your proportions of white to milk to achieve this, judge it as you go.
  3. Once the chocolate is fully melted, get a toothpick and push it into one of the Weedle cake truffle balls.
  4. Dip the cake truffle ball into the chocolate until it is fully submerged and coated in chocolate. Pull it out again and let any excess chocolate drip off slightly.
  5. Put the cake ball down again on the baking paper and carefully remove the toothpick.
  6. Repeat steps 3&4 for the next 2 cake balls for your Weedle, and place the balls in line with the first ball so that they stick together to form the Weedle.
  7. When you have completed a Weedle, stick two round coloured sprinkles in the largest cake ball to be his eyes, and a red sprinkle to be his nose.
  8. Allow the chocolate to harden again before trying to eat the Weedles. You may want to put them in the fridge if you’re impatient.

Decorating the Kakuna cake truffles:

  1. Break up the honeycomb brittle you made yesterday into small pieces. You can do this many ways, we cut it up using a sharp knife, but if you dried it right (read: didn’t put it into the fridge) it shouldn’t be sticky and will break apart easily in your hands. You could also put it into a sandwich bag and bang it a few times; we encourage creativity. Try not to injure yourself though. (You may not need to break up all the honeycomb brittle so judge how much you think you’ll need to coat your Kakunas and you can always break up more later if you need to)
  2. Place a toothpick into a Kakuna truffle and dip it into the melted chocolate as you did with the Weedle balls.
  3. Once fully coated in chocolate, remove the Kakuna from the chocolate and place it on the baking paper. You may wish to leave the toothpick in it to help eat it/move it later but it’s not essential.
  4. While the chocolate is still melted, take some honeycomb brittle pieces and smoosh them into the melted chocolate so it’s fully coated on one side and looks a bit like a strange pine-cone thing. Don’t try to lift it up to coat the underside in honeycomb; the melted chocolate will have softened the cake/icing mix inside and compromised the structural integrity of your Kakuna, and moving it at this stage may turn into a chocolatey cakey mush.
  5. Leave all your honeycomb & chocolate Kakunas to set while the chocolate hardens but DON’T put them in the fridge because you’ll make the honeycomb sticky.
  6. Once they’re set you may eat your Kakunas; figuring out how to eat them can be difficult, using a fork is the easiest way but using your hands is possibly more fun. We leave these serious decisions up to you, trainer.

We like to think we’re keeping the world’s bees in business.

Speak to your Beedrill about drugs: say NO to heroin!

Congratulations; you’re finished! We hope you’re not too tired after that looong baking session and still trust that we know what we’re doing (lol jk, we really don’t). We’ll be leaving cake truffles and cupcakes alone now for a while (really, we promise) and come up with some new hair-brained ideas to surprise us when they don’t go horribly, horribly wrong. Next week’s recipe should be a lot less time consuming but no less yummy so make sure to check back for some Pidgey/Pidgeotto/Pigeot themed tasties to peck at!

Also, we recently passed 1,000 page views for the blog so thanks to all of you beloved readers and visitors for checking us out, be sure the spread the word as we promise it’ll only get better as we go! (we’re gonna be the very best, like no one ever was…)

Off we bake again!