Take twelve small pieces of the marzipan and roll between your fingers, until they are a 1/2-inch (1.3cm) long narrow cylinder or capsule shape. Taper one end slightly to become the back of the bee.
Using a food-safe paintbrush or a toothpick and black food coloring, paint stripes on the marzipan. Let the stripes dry. Then, using a small, clean paintbrush, paint. gold luster dust between the black stripes.
Press the sliced almonds into the sides of the marzipan to create the bees' wings. Put the finished bees on a toothpick and set them aside.
In a food processor fitted with the metal blade, pulverize the praline until there are small bits about the size of pine nuts or smaller-but not as fine as powder.
In two separate bowls, divide the buttercream in half and add the praline to one batch and stir a few drops of yellow food coloring into the other.
Invert one of the cake rounds onto a serving plate.
Using an offset spatula, spread half of the praline buttercream over the cake, making sure it goes all the way to the edge. Place the second cake round over the frosting and spread with the remaining praline buttercream. Top with the cake baked in the bowl (trim the bottom flat) as the final layer.
If desired, at this point, you could crumb-coat the cake with some of the yellow buttercream.
Put a thick layer of yellow buttercream over the cake. Using a small icing spatula, and starting at the top of the cake, create a spiral by slowly spinning the cake turner and moving the spatula downward.
Place the bees' toothpick into the cake to create the illusion of bees buzzing around. Serve the cake immediately.