Preheat the oven to 170°C. Line the outside of the stainless steel bowl with several layers of foil. Cream the butter, honey and sugar for the first batter in a bowl until pale and fluffy. Add the eggs slowly, one at a time, mixing well between each addition. Gradually fold in the flour in 2 batches, alternating with the milk, then mix until well combined. Pour the batter between the 24cm cake tins. Repeat with the second batter and pour into the 20cm tin and the 18cm bowl.
Bake for 30 minutes (smaller cakes) or 40–45 minutes (larger cakes) or until a skewer inserted into the centre comes out clean. Cool in the tins, then turn out onto a wire rack to cool completely.
To make the frosting, beat the cream cheese, butter, lemon juice and icing sugar together in a bowl until pale and fluffy. Sandwich the cakes together with the frosting, starting with the 2 x 24cm layers, then the 20cm layer and finishing with the dome on top. Cover completely in the remaining frosting.
Dye the fondant a pale lemon colour and cover the ‘beehive’. Smooth into place. Mould small flowers and bees from fondant strengthened with CMC powder and coloured as desired. Allow to dry, then position the fondant pieces on the hive with royal icing.