Preheat your oven to 350°F. Prepare the cake mix according to the package instructions, blending well until smooth. Line a baking sheet with parchment paper and fill each sugar cone with about 2 tablespoons of batter. Bake for 15-18 minutes until a toothpick comes out clean. Allow to cool completely.

Trim any excess cake from the tops of the cones for a neat finish. Coat each sugar cone with black color mist spray and let them dry for 10-15 minutes.

Separate the creamy white icing into bowls, tint one with lemon yellow and another with rose or violet. Transfer the icings into piping bags.

Pipe a small dot of orange icing onto the center of each cookie. Place a sugar cone on each cookie and pipe icing around the base to secure.

Pipe yellow icing around the base of each cone to create a buckle shape. Let the cookies dry for at least 30 minutes.