Lightly dust bee cavities of candy molds with cornstarch. Combine yellow and white fondant to make lighter yellow fondant. Press black fondant into bee stripes on mold. Press yellow fondant into bee body. Lightly brush top part of yellow fondant with a little water; press white fondant into bee wings, making sure it makes contact with wet portion of yellow fondant. Allow to dry in mold for several hours or overnight. Gently remove bee from mold. Add antennae, eyes and mouth details with black FoodWriter.
Preheat oven to 325°F. Spray Dimensions Belle Pan with vegetable pan spray; set aside. In medium bowl, combine flour, cinnamon, baking powder, baking soda, salt and ginger; set aside. In large bowl, beat eggs. Stir in sugar, applesauce, 3/4 cup honey, oil and water. Stir in flour mixture; mix until just combined. Pour batter into prepared pan.
Bake 55-60 minutes or until cake tester inserted near center comes out clean. Cool cake in pan 15 minutes. Remove to cooling grid; cool completely. Place cooled cake on decorative serving plate.
Make the glaze by combining remaining 1/2 cup honey and confectioners’ sugar in small bowl (glaze will be very thick). Brush glaze over cake, forming a thin coating. Arrange fondant bees around cake.