Mix the water, sugar and honey in a heavy-bottomed saucepan. Cook over medium-low heat for five to 10 minutes, until the sugar is dissolved. Gently swirl the pan to stir and cook for three to five more minutes. Turn off the heat.

Slowly add the cream and vanilla into the caramel mixture (be careful, the mixture is very hot!). Stir constantly until smooth.

Allow the caramel to cool to room temperature. It will thicken as it cools. Drizzle over the cake. (We used Estee Kafra’s Honey Bundt Cake.)

To garnish, slice portions of honeycomb and place them on top of glaze. (Optional­ – place the honeycomb on top of glaze and slightly press down on it with the back of a spoon to release some of the honey.)