1. In a mixing bowl with an electric beater set at low speed, mix 2 cups of sifted confectioners' sugar, 1/4 cup of softened, unsalted butter, and 1/2 teaspoon of vanilla extract until smooth and spreadable. Stir in a bit of milk, if needed.
2. Use the icing to lightly frost eight ice cream sugar cones, then place them in the freezer for a few minutes until the icing hardens.
3. Now use tubes of cake-decorating icing to draw linear patterns and images and glue on decorative candies. For lodgepoles, insert toothpicks into the tip of each cone.