Preheat the cake pop maker according to manufacturer’s instructions.

In a small bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.

In a medium bowl combine the sugar and the lemon zest. Rub the zest into the sugar until it has the consistency of wet sand.

Add the butter to the sugar mixture and beat until light and fluffy. Add the egg, beating until combined.

In a small bowl, whisk together the buttermilk, vanilla extract, and lemon juice.

On low speed, add the flour mixture to the butter mixture in three additions, alternating with the buttermilk mixture. Start and end with flour. Once combined, beat on medium speed until smooth.

Transfer the batter to a large piping bag.

Pipe the batter into the cake pop maker and cook for 4 minutes or until a toothpick inserted in the center comes out clean. Repeat with remaining batter until all cake pops are made.

Place 1 bag of candy melts in a deep, microwave safe container, such as a bowl or liquid measuring cup.

Heat in the microwave, stirring every 30 seconds until melted.

Dip one end of a lollipop stick into the candy melts and then insert it into one of the cake pops. Repeat until all cake pops have a stick. Let set.

If needed, reheat the candy melts so they are smooth. Dip each cake pop into the candy melts, making sure all sides are covered. Gently tap off any excess and place upright to set.

Use a sharp knife to cut off the bottom fourth of 48 candy melts. These will become the Mickey ears.

Dip the flat edges of the cut candy melts into the melted candy melts and gently press two onto the top of each cake pop.

Dip the bee sprinkles into the candy melts and press them onto the top right of the cake pop.

Place a few black candy melts into a disposable piping bag. Heat in the microwave, massaging it every 30 seconds until melted.

Pipe a dashed line from the bee sprinkle across the front of each cake pop. Let set.