Make six penguins. Tint 1/4 oz. fondant lemon yellow/golden yellow combination (for yellow), 2 oz. black. Reserve a 1 oz. ball of white. Knead 1/4 teaspoon Gum-Tex into black fondant.
Roll out black fondant 1/8 in. thick. Use large Cut-Out from oval Cut-Outs fondant cutter set to cut bodies. Use small Cut-Outs from leaf Cut-Outs fondant cutter set to cut two wings for each penguin (reverse six for opposite side). Use damp brush to attach wings to body. Roll out white fondant 1/8 in. thick. Use small oval Cut-Out to cut tummies; attach. For eyes, roll two white balls for each penguin, 3/16 in. dia.; flatten and attach. For pupils, roll two black balls for each penguin, 1/16 in. dia.; flatten and attach. For beak, roll a yellow ball, 1/4 in. dia.; shape into a cone. Use edge of spatula to score opening and attach. For feet, roll two balls, 3/8 in. dia. Shape into ovals. Use edge of spatula to score lines for toes. Flatten back and attach.
For three sliding penguins, use scissors to cut three lollipop sticks to 4 in. Bend stick to follow curve of slide. Melt white Candy Melts candy according to package directions. Use melted candy to attach stick to back of penguin, leaving 1 1/2 in. extended at bottom. Chill until firm, 3 to 5 minutes.
For three standing penguins, use food-safe scissors to cut three lollipop sticks to 3 in. Use melted candy to attach to back of penguin, leaving 1 in. extended at bottom. Chill until firm, 3 to 5 minutes.