Grease the beehive tins and pre-heat the oven to 150C.

In a large bowl, cream together the butter and sugar until pale and creamy.

Add an egg to the butter and sugar mix and beat well.

Repeat until all of the eggs have been fully incorporated.

Fold in the salt and self raising flour.

Add the vanilla, lemon juice and zest then stir until the mix has become thinner and the zest is throughout.

Pour the mixture evenly between both halves of the tin and level out.

Place into the centre of the oven and cook for 1 hr 15 mins - 1 hr 30 mins or until a skewer comes out of the centre of the cake clean.

Leave to cool in the tins for 15 mins before turning out onto a wire cooling rack.

In the meantime, create the bees by rolling out small balls of yellow fondant (I made mine all different sizes for variety).

Roll out some black fondant thin and cut long strips. Wrap these round the yellow body and secure with a little water or edible glue.

To make the wings pinch small pieces of white fondant, roll into a boll then squash gently with a finger to make a small dip.

Secure to the top of the bee with a little water or some edible glue.

Using a toothpick or small pointed decorating tool, poke eyes and draw on a mouth.

Place them to one side to firm up slightly.

Once the cake is completely cooled, mix together the icing sugar and lemon juice before adding the butter and beating well until creamy.

Add a little yellow food colouring for a more intense flavour if desired.

Sandwich the two sides of the cake together with some of the buttercream (trimming the edges for a smooth surface if needed) and place on to a cake board.

Using a star tip nozzle, pipe rings around the hive for a fun texture.

Roll out the orange fondant and cut out a "splat shape" with a sharp knife.

Gently place this over the top of the cake.

Secure the bees to the top of the cake by poking a cocktail stick into the cake with just a centimetre of so sticking out of the cake and gently push the bumble bee on to the spike.