Creating the Lavender Honey Beehive Cake is a rewarding process. Follow these steps to achieve a beautiful and delicious dessert:

1. Preheat Your Oven: Set your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Prepare Dry Ingredients: In a bowl, sift together the flour, baking powder, and salt. Set aside.
3. Infuse Milk: In a small saucepan, heat the milk and lavender over low heat for about 5 minutes. Remove from heat and let it steep for 10 minutes. Strain out the lavender and set the milk aside.
4. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
5. Add Eggs and Honey: Add the eggs, one at a time, mixing well after each addition. Then, mix in the honey and vanilla extract until fully combined.
6. Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the infused milk. Mix until just combined.
7. Divide Batter: Pour the batter evenly into the prepared cake pans.
8. Bake: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer to wire racks to cool completely.
10. Prepare the Frosting: In a mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form.
11. Assemble the Cake: Once the cakes are cool, place one layer on a serving plate. Spread a layer of whipped cream on top, then add the second layer and repeat. Add the third layer on top.
12. Decorate: Use the remaining whipped cream to frost the top and sides of the cake. Garnish with edible flowers if desired.