Sweet-filled hats

Make the icing by beating 125 g soft butter or margarine until light.
Add 225 g sifted icing sugar, 7 ml hot water and 2 ml vanilla essence.
Beat until soft and creamy.
Add a little more hot water if the icing is too thick.
Divide the icing among three or four bowls and colour each one a different colour.
Half fill each cone with a mixture of sweets and marshmallows.
Spread a thick layer of icing on each Marie biscuit and place a biscuit, icing side down, over the bottom of the filled cone.
Turn upside down so that the Marie biscuit is on the bottom.
Spoon the remaining icing into piping bags and pipe patterns onto the cones.
Decorate with sweets and silver balls.
Leave to harden.