Beehive cake

Method

1. Put an 18cm sponge on your serving plate, then use a palette knife to spread a little buttercream over the top. Add another 18cm sponge, cover that with a little more buttercream, then place the final 18cm sponge on top. Finally, add some buttercream then top it with the 13cm sponge. Use a knife to create a beehive shape, using any offcuts of sponge to patch or build up any areas that need it.
2. Use the remaining buttercream to completely cover the cake, evening out the shape so it’s as symmetrical and as smooth as you can get it, then put it in the fridge for 15 minutes to firm up.
3. Roll out long even ropes of the yellow fondant icing and wrap each one around the cake, starting from the bottom. Cut each ring to size and make sure the seams are all in the same place. Keep going until the whole cake is covered.
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4. Roll out a little black fondant on a work surface dusted with icing sugar and cut out a door shape. Stick this to the front of your cake (opposite side to the seams) using a little water. Roll out 2 thinner ropes of yellow fondant icing to go around the door, so the finish is neat.
5. Using yellow, black and white fondant icing, create little bees to sit all over your finished cake. Top with a chunk of honeycomb if you like.