1.Carefully cut 2.5cm (1 inch) off the wide end of each cone, discard trimmings.
2.Using a fork, combine cake crumbs and jam in a medium bowl. Spoon mixture into cones, press down firmly. Place cones on a baking paper-lined tray. Freeze 1 hour or refrigerate 3 hours or overnight, until set.
3.Stir chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Tint chocolate green. Pour into a heatproof jug.
4.Dip the end of one stick into the chocolate, then push it about halfway into the base of a cone of cake. Return to tray. Repeat with remaining sticks and cones of cake. Place tray in the freezer for about 5 minutes to set.
5.Spoon chocolate all over a cone to coat, allow excess chocolate to drip back into the jug. Stand upright on a styrofoam block until almost set.
6.Attach cachous and a star, using a little extra melted chocolate, if you need. Repeat with remaining cones, chocolate, cachous and stars. Re-melt chocolate as necessary. Stand upright until set.
Icing stars can be purchased at cake decorating suppliers.Note