Prepare any type of cake for this decorating technique. Smooth down the sides of the cake with a flat spatula before beginning.

Prepare the buttercream. Place the softened butter into a mixer bowl and whisk on high speed until the butter is light and fluffy. Add the heavy cream, vanilla extract, a few teaspoons of cocoa powder and a few drops of yellow food coloring for a warm brown color. Begin adding the confectioner's sugar. You want your buttercream to be stiff enough so it holds its shape when piped. Whisk buttercream until light and fluffy. Adjust the amount of cocoa powder to your liking for a lighter or darker brown frosting.

Using a flat spatula, apply a smooth layer of the buttercream to the cake. Transfer a small amount of the frosting into a bag tipped with a #5 round tip (any small, round tip will work). Transfer the remaining frosting into a bag tipped with a #48 tip.

Using the #5 tip, pipe vertical lines around the cake, spaced about 1/2 inch apart. Switch to the #48 tip and alternate adding basket weave details. Pipe from one stem to the next, filling in the empty space.

Garnish the edges of the cake with a #4FT tip. Fill in the top with fruit and berries.