Preheat the oven to 175°C and grease three 20 cm cake pans.

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Mix in the buttermilk and vanilla extract until smooth.

Gradually add the flour mixture to the wet ingredients, mixing just until combined.

Divide the batter equally into three bowls. Add pink food coloring to one bowl, lavender to the second, and aqua to the third. Mix until colors are evenly distributed.

Pour each colored batter into the prepared cake pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Meanwhile, prepare the frosting by beating the cream cheese and butter until creamy.

Gradually add the confectioners' sugar and beat until smooth. Mix in the honey and vanilla extract.

Once the cakes are completely cool, spread a layer of frosting between each cake layer.

Frost the outside and top of the cake with the remaining frosting.

Decorate with edible glitter, gold leaf, and fondant musical decorations.

Lightly drizzle the sides with berry sauce and garnish with fresh berries.