Preheat your oven to 350°F (175°C). Grease and flour three 6-inch round cake pans, then prepare your layer cake batter. Pour evenly into pans and bake for 25-30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.

Once cooled, place the first layer on a serving platter and spread buttercream frosting over the top. Repeat with the second layer. Apply a thin crumb coat of buttercream around the sides and top, and chill in the refrigerator for about 30 minutes.

Remove from fridge and apply a thicker layer of white buttercream around the sides, smoothing it. Leave the top unfrosted.

Frost the top with light brown buttercream, using a knife or scraper to create circular grooves for tree rings.

Melt dark chocolate candy coating in 30-second intervals until smooth. Spread a thin layer onto a parchment-lined baking sheet and refrigerate for about 2 minutes until firm but pliable.

Spread melted white candy coating over the dark chocolate; refrigerate for 10 minutes to firm up.

Once cool, break chocolate into irregular strips to simulate bark, setting aside for decoration.

Attach the chocolate bark pieces to the sides of the cake, pressing gently into the buttercream to secure.

Frost the novelty deer and pine trees with a bit of buttercream and arrange atop the cake, adding gum paste mushrooms for decoration.