Easy Bumblebee Cake (Spring Cake)
Use this cake decorating tutorial to make easy bumblebee cake. This Spring cake is homemade with simple ingredients. Additional decorations with edible markers and fondant flowers also included.
Servings: 2 Small cakes
Calories: 2050kcal
Ingredients
- 2 Orange cake Baked in 4 round cake pans, Dimensions: 4x2
- 2 cups Orange frosting
- 2 cups Marshmallow fondant Green
- 1 Fondant bumblebee topper
Instructions
- Bake the cakes and prepare the frosting.
- When the cakes cool completely, trim the domes (if any) to make the cakes flat.
- Place one cake on a serving dish and spread frosting on top.
- Place the other cake on top of the icing and press gently to secure into place.
- Spread icing smoothly all over the cake.
- Roll out green fondant and spread it over the cake.
- Smooth it out and then cut off excess fondant with a pizza cutter.
- Allow this cake to sit uncovered at room temperature for 1-2 hours because this allows the fondant to harden slightly and makes it easier to use edible markers.
- Use a green marker to drawn grass all around the base of the cake.
- Use a brown marker to draw branches and stems around the cake.
- Use a red marker to draw flowers.
- Fill the centers of the flowers with a black marker or you can even stick black edible pearls here.
- Use a green marker again to draw leaves.
- Stick a popsicle stick behind the fondant bumblebee topper with melted chocolate.
- Then, push it into the top of the cake.
- Stick store-bought red fondant flowers around the top of the cake with corn syrup or melted chocolate.
- Follow the same steps with remaining two cakes. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 2050kcal | Carbohydrates: 398g | Protein: 18g | Fat: 45g | Saturated Fat: 9g | Cholesterol: 306mg | Sodium: 2084mg | Potassium: 378mg | Fiber: 2g | Sugar: 296g | Vitamin A: 462IU | Calcium: 219mg | Iron: 9mg