Preheat oven to 180°C and grease/line 15cm and 18cm tins and a 15cm glass bowl.
Cream butter and sugar until fluffy and beat in lemon zest and honey.
Slowly add eggs and fold in the flour with a metal spoon.
Divide the batter between the two tins and the oven-proof bowl.
Bake for 40-50 minutes until a skewer comes out clean.
Cool for 10 minutes in the tins before moving to a wire rack.
Beat decoration butter for 8 minutes, then incorporate icing sugar, lemon, honey, and coloring.
Model small bees from colored fondants and use almond slices for wings.
Cut out fondant daisies using white and yellow icing.
Roll out green fondant to cover the cake board.
Stack the three cakes from largest to smallest with buttercream layers between them.
Coat the exterior with a thin layer of buttercream and chill for 15 minutes.
Pipe concentric circles of buttercream using a 2cm nozzle to create the hive shape.
Decorate the hive and board with the prepared bees and daisies.