This cake can be constructed in either a 5 or 6 inch spring form cake tin. I have used a 6 inch tin.
Take the bottom of the chosen tin and cut 2 circles from the Chocolate sheet cake. Make sure at least 1 of the circles is complete. The scraps will be used to complete the 2nd circle (if needed) and form the bottom layer. The cake baked in the circle tin will be used on top of the cake.
Take a 6 or 5 inch spring form tin and line the bottom with baking paper. Line the sides of the tin, ensuring that the paper goes above the level of the tin edges (you can always add the 2 layer if needed during construction).
Using the scraps of the cake, press the pieces into the bottom of the cake tin to fill the bottom of the spring form tin. It won't look pretty but it doesn't matter as there will be lots of layers on top and it will never be seen.
Spread 1/4 Cup of Jam evenly over the bottom cake layer.
Spread 1/3 of the Cream (this will be 3/4 to 1 cup) over the jam and evenly spread.
Top with a layer of cake (the almost full layer of cake; use more scraps to complete the layer) and repeat with the jam and cream.
Place the full cake layer on top and spread repeat with Jam and Cream.
Place the final full cake layer on the top.
Cover the cake in plastic wrap and place the cake in the freezer for a minimum of 2 hours (up to 24 hours is ok but you will need to allow for defrosting time in the fridge before serving).
Carefully, remove the cake from the springform tin and place on a serving tray. If the cake has been in the freezer for a while then it may need to defrost in the fridge a bit.
Spread the Chocolate Frosting on the top and sides of the cake. Place the cake in the fridge for 1 hour (longer is fine).
Place the remaining Chocolate frosting in a piping bag with a star tip attachment. Pipe the frosting over the cake, using the photos as inspiration. I piped the creams down one side and along the serving tray to create a mane effect.
Place the antlers and ears in place on top of the cake.
Place the apple on the cake for the nose and eyes.
If the Chocolate frosting is thick enough the cake can be served immediately, or placed back in the fridge for 2 hours to allow to firm.
Keep the cake in the fridge between serves.