3 DAYS IN ADVANCE
Make fondant candies and treats.
Prepare fondant. Knead
1 teaspoon Gum-Tex into 10 oz. fondant. Reserve 2 1/4 oz. white. Tint fondant as follows: 2 oz. violet/rose combination (for violet), 2 oz. brown/red-red combination (for brown); 2 oz. Christmas red; 2 oz. red-red; 1 oz. kelly green; a 1 1/8 in. dia. ball of golden yellow/lemon yellow combination (for yellow). After shaping candies, let all dry on cornstarch-dusted boards for 24 hours.
Make pinwheels and candy canes. Roll logs, 1/4 in. dia. x 6 in. long, one in each color (except brown), five in white. Twist together one colored log and one white log to make two-tone ropes , 1 1/4 in. dia. For candy canes, cut a piece, 4 1/2 in. long; curve end. Make two. For pinwheels, roll into a spiral, 1 1/4 in. wide. Use fondant adhesive to secure ends. Make three. Insert lollipop sticks 2 in. deep into candy canes and 3/4 in. deep into pinwheel candies. Use fondant adhesive to secure.
Make gingerbread cookie shapes. Roll out brown fondant 1/4 in. thick. Use gingerbread boy and girl cutters from 12-pc. holiday mini metal cutter set to cut one of each shape. Use piping gel in cut bag to outline bodies and clothes for gingerbread couple. Attach white and rainbow nonpareil details. Use brown extra fine tip FoodWriter edible color marker to draw mouths on couple.
Make gum drops. Roll tinted fondant (except brown) into dome shapes, 1/2 in. high. Let dry 24 hours. Brush with piping gel then roll in white sparkling sugar. Make two of each color.
Make sugar plums. Roll violet fondant into a ball, 3/4 in. dia. Make three. Let dry 24 hours. Brush with piping gel. Roll in lavender sugar. Roll green fondant into a log, 1/8 in. dia. x 3 in. long. Cut into 1/2 in. long pieces. Shape one stem and one flat leaf. Use fondant adhesive to attach to sugar plum.
Make cupcakes. Dust peanut butter cup candy mold cavities with cornstarch. To make bases, press fondant into mold and remove. Make one yellow and one brown. Use small veining tool from 10-pc. gum paste/fondant tool set to deepen ridges. For icing, roll fondant into a log, 1/4 in. dia. x ?4 in. long. Make two white and one red. Use thinned fondant adhesive to attach icing to base in swirl shape. Brush with piping gel and decorate with assorted sprinkles.