Preheat the oven to 190°C.
Grease and line two 28cm cake tins for the ginger cakes.
Melt butter, sugar, syrup, and treacle in a large pan and cool slightly.
Sift dry ingredients into a bowl and beat eggs with milk in another.
Combine the sugar mixture with dry ingredients, then mix in the egg mixture.
Pour into tins, scatter rhubarb on top, and bake for 40 minutes at 190°C.
Grease and line a 13cm tin for the sunshine cake.
Whisk sugar, oil, and eggs, then fold in dry ingredients and remainders.
Bake the sunshine cake for 25-30 minutes until golden.
Grease and line three 18cm tins for the lemon cakes.
Cream butter and sugar, gradually add eggs, then fold in flour and almonds.
Stir in hot water and bake batter for 15-20 minutes.
Reduce oven to 100°C and cook for 15 more minutes.
Dry pineapple slices directly on the oven shelf at 100°C.
Cut shapes from vegetables and mango, coat in icing sugar, and dry in the oven.
Mould dried pineapple into flower shapes using mini muffin tins.
Whisk egg whites with 50g sugar for Italian buttercream.
Heat remaining sugar and lemon juice to 121°C without stirring.
Stream the hot syrup into the whites while whisking until cool.
Whisk in butter pieces, limoncello, extract, and zest until smooth.
Whisk egg yolks and lemon zest for French buttercream until doubled.
Boil 300g sugar and lemon juice to 121°C and stream into yolks.
Whisk until cool, then beat in butter, limoncello, and extract.
Fold icing sugar into cream cheese and chill.
Mix orange marzipan ingredients into a paste and shape into 10 bees.
Mix pistachio marzipan, chill, roll thin, and cut out leaves.
Shape pistachio and raspberry marzipan into berries and chill.
Decorate bees with chocolate stripes, almond wings, and gold leaf for the top pair.
Sandwich cakes with cream cheese filling and stud lemon layers with raspberries.
Crumb coat with French buttercream and finish with Italian buttercream.
Assemble tiers using dowels and decorate with flowers, confetti, fruits, and marzipan bees.