Assorted Bonbons
The plain white fondant flavored with vanilla is good dipped in the pink, yellow, green or violet fondant, or in maple fondant; form the white fondant in pretty bonbon shapes before dipping.
Pretty marbles can be made by taking a small piece of two or more colored fondants in the hand and rolling them around until they become smooth and round and beautifully streaked with the different colors. Place on paraffine paper and turn often to prevent their flattening on one side, until firmly set.
Roll out some of the different colored fondant in sheets, place one upon the other, roll gently with the rolling pin until the colors are blended together, then cut into bars or squares.
Form fondant into tiny cones, tucking into each cone a bit of preserved ginger, well dried before using. Dip in different colored fondant. Some can be dipped in melted chocolate also.
Work into a half cupful of fondant one teaspoonful of ground cinnamon, flavor with a drop or two of oil of cinnamon, and form into balls. Dip these in chocolate fondant. Other spice bonbons can be made by using a few drops of the oil of allspice, cloves or nutmeg in flavoring the fondant.
Peppermint and wintergreen wafers can be made by taking some white fondant and coloring it a pale green and flavoring it with peppermint extract. Drop from a spoon on paper the size of a quarter. Wintergreen wafers can be made by coloring the fondant pink and flavoring with wintergreen extract.
Take some fondant and flavor with orange and color a deep yellow; roll out in a long strip about two inches wide. Flavor some more fondant with banana extract and color a light yellow. Form this into a long round stick shape and place in the center of strip. Bring the two edges of the outside fondant together, and press together. Cut off neatly with a knife in half-inch pieces when cool.