Slice the tops and bottoms off the cakes with a serrated knife.
Spread some strawberry jam onto one layer. Place a dollop of white buttercream on top and spread to the edges. Place another layer of cake on top and repeat with the jam and buttercream filling. Place the final layer of cake on top and cover the cake in a thin layer of white buttercream. Place it in the fridge to chill for 20 minutes.
Spread the brown buttercream only onto the top of the cake. Reserve about 1/3 cup of buttercream. Spread the white buttercream onto the sides of the cake and spread it upwards, so that it creates a raggedy top edge.
Use a skewer or thin pointy tool to make a spiral in the top brown surface of the cake. Use the same skewer to draw a heart and arrow on the side of the cake. Carve you and your partner’s initials into the center of the heart with a "+" connecting them.
Place the remaining brown buttercream into a piping bag. Snip a small hole at the end. Pipe the buttercream directly into the heart etchings on the side of the cake.
Place the black buttercream into a piping bag and snip a small hole at the end. Pipe dots around the white sides of the cake. Use a cake spatula to smear the black dots horizontally, creating a birch-like pattern. Wipe the spatula clean between each swipe, so that the stripes look nice and clean.
Shape the marzipan into mushroom caps and stems. Attach the caps to the stems. Dust cocoa powder on top to give them dimension, using a mesh sieve or a tea strainer.
Place the green buttercream into a piping bag and slice a V-shape into the end. This will create a leaf shape when you pipe.
Pipe leaves all over the cake, creating little stems and bunches of leaves. Stick the mushrooms onto the cake and enjoy!