Knead the black ready-to roll icing on a work surface lightly dusted with icing sugar. Roll out thickly and cut out 12 small bat shapes by hand or using a cutter. Transfer to a baking sheet lined with nonstick baking parchment and leave to harden while decorating the cakes.
Spread ½ teaspoon of the honey over the top of each cooled cake. Roll out the orange icing thinly and cut out 12 rounds using a 6 cm (2½ inch) cookie cutter. Place an orange round on top of each cake.
Place a bat on top of each cake. Dampen the edge of the orange icing and pipe a wiggly line of black icing around the edge. Press the sweets gently into the icing, over the black wiggly line.