Prepare the Cake Layers:
Preheat the oven to 350°F (180°C) and line a large baking sheet or pizza pan with parchment paper.

In a saucepan, combine honey, sugar, and butter. Heat on medium-low until it simmers, then remove from heat. Add salt and baking soda, whisking vigorously until combined. The mixture will foam up a bit.

Gradually pour the whisked eggs into the hot honey mixture, whisking constantly to avoid scrambling the eggs.

Sift in the flour and fold the mixture with a spatula until the dough forms. The dough should be thick like cookie dough.

Roll and Bake the Layers:
While the dough is still warm, turn it out onto a floured surface and divide it into 8 equal portions. Roll each portion into a ball. Roll each dough ball into a 9-inch circle. Use an 8-inch round pan to trace and cut out the circle.

Transfer each circle onto the prepared baking sheet and bake for 4-5 minutes, or until golden. Keep an eye on them as they can burn quickly. Repeat for the remaining dough balls, allowing the baked layers to cool on a rack.

Make the Filling:
Chill a mixing bowl or stand mixer bowl in the freezer for 5-10 minutes. Whip the heavy cream in the chilled bowl until medium-stiff peaks form. Add the sour cream, powdered sugar, and vanilla extract, and continue whipping until stiff peaks form. Be careful not to overwhip to avoid a grainy texture.

Assemble the Cake:
On a cake stand or large plate, start by spreading a thin layer of filling on the base. Place the first cake layer and spread about a third of a cup of the filling over it. Continue layering the cake and filling until all layers are used, leaving some filling for the sides.

Cover the sides of the cake with the remaining filling. If the cake begins to lean, insert skewers or chopsticks to help hold it in place. Refrigerate the cake overnight for the layers to absorb the filling.

Decorate the Cake (Optional):
Make the border and bee decorations by mixing cream cheese, vanilla extract, powdered sugar, and whipping the cream to stiff peaks. Separate the frosting into two portions: one for the yellow food coloring and one for the black.

Pipe a rope border on top of the cake using white frosting, then pipe yellow bodies and black stripes for the bees. Add sliced almonds for the bee wings. Decorate the cake as desired with the bees and borders.

Serve:
Slice and serve chilled. This cake is best enjoyed after it has rested and absorbed the moisture from the filling overnight.