Wizard hat cake

Make the cake by sifting 350 g self-raising flour into a bowl. Add 285 g castor sugar, 285 g soft butter or margarine, 5 large eggs and 30 ml milk.
Stir with a wooden spoon to mix.
Use an electric mixer and beat on high speed for one minute.
Spoon into a greased and line cake tin and bake in a preheated 150 °C oven for one to 1 1/2 hours or until a skewer inserted comes out clean.
Remove from the oven and allow to cool in the tin for 15 minutes.
Invert onto a cooling rack and cool completely.
Melt the chocolate and spoon into star-shaped chocolate moulds.
Leave to set, then remove from the moulds.
Add black food colouring to the icing (beat together 250 g soft butter or margarine until light; add 450 g sifted icing sugar, 15 ml hot water and 5 ml vanilla essence and beat until soft and creamy; add a little more hot water if the icing is too thick) and cover the sides and top of the cake.
Make a cone shape using the black cardboard and seal with sticky tape or glue.
Place the coneon top of the cake.
Fill a piping bag with icing and pipe dots around the cone.
Stick a chocolate star on each dot.
Stick remaining chocolate stars around the sides of the cake.