Add the edible image and the drip

• Place the edible image on the front of the frosted cake.
• Pour the melted chocolate drip on one side of the cake, bringing it towards the middle.

Make the honeycomb chocolate

• Lay bubble wrap flat on a tray.
• Spread melted chocolate over the bubble wrap and tap the tray to even it out.
• Refrigerate until set.

Shape the honey pots

• Roll the brown fondant into small balls.
• Roll a thin rope of fondant and place it on top of each ball to form the jar opening.
• Write honey on the yellow fondant pieces with the edible marker and stick them onto the jars with a little water.
• Make a small cap for each jar.

Place the honey pots on the cake

• Set the honey pots on top of the cake.
• Add a little more melted chocolate so it looks like it is leaking out of the jars.
• Place the caps on top.

Unmold and break the honeycomb

• Carefully peel the bubble wrap off the set chocolate.
• Break the honeycomb chocolate into small pieces.

Arrange the honeycomb and bees

• Arrange the honeycomb pieces on top and on the sides of the cake.
• Stick the sugar bees all around the cake, using a little buttercream or melted chocolate where needed.