I can't find an answer to this question in the forums...
I made all my fondant decorations for a sushi cake that I will bake and serve next Friday-
One decoration is a small round piece of cake wrapped with fondant and a little BC on top sprinkled with white sprinkles-(a sushi roll)
Anyway, how do I store all my pieces: chopsticks, rolls, fortune cookie etc. so they will be fine next Friday?
Thanks a million!
Most fondant is stored in plastic ziplock bags. I am guessing that you would like for them to stay plyable... If you have a vacumn packer, you could put them in a little box and suck most of the air out of it... I just picked up one of those new Reynolds hand helds and it work great with their bags.
Oh...and it is Easter... I'm sure many people are busy with family...
If you want them pieces to dry and be hard, then you can just store them in a cake box. This would keep them dust free until you need them.
I saw somewhere in a book where they stored all their fondant items they made in a rubbermaid plastic 3 or 6 drawer container. Theres all sorts of sizes out there. Should keep them dust free, good if you want to keep them for a bit to harden up. Just an idea! 
You need to make sure that you keep your decorations out of direct sunlight and away from fluorescent lighting because it will alter the colors. I found that out at the 2006 ICES convention in Dallas. When my cake arrived the flowers were purple, but after 3 days at the convention under the fluoresent lighting they turned blue. I am glad that American Cake Decorating took a picture of my cake when it first arrived, they published the picture of my cake in the Oct/Nov 2006 issue, boy was I suprised.
I'm not sure the pieces with cake and buttercream are going to keep at room temperature for a week and remain edible. You may consider putting them in double freezer bags (then put them in a small box so they don't get crushed) and putting them in the freezer.
I was going to suggest freezing the peices with cake. the fondant will most likely get wet from condensation when you take it out of the freezer, so unwrap it as soon as possible, and put it in somewhere the moisture can evaporate quickly.
I put a fan on mine, but you could put it in the oven with ONLY the light bulb on. that will help dry it too.
I can't wait to see your pictures!!!
When my cake arrived the flowers were purple, but after 3 days at the convention under the fluoresent lighting they turned blue.
Purple is the worst fading color. Yes, sunlight and florescents will fade colors, but for most colors it will happen over time and not as speedy as the purple does.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1205063
Well, here's the cake! It was a big hit with my daughter!
Thank you all for helping me with various questions!
I had a blast making it-yes, it took a long time!! 
I have a food dryer with 8 trays. I don't use it to dry food anymore so it makes a prefect place to store all my fondant flowers, leaves, and misc. pieces. Each tray has a hole in the center, so I fit a piece of parchment paper or paper towel over each tray cutting out a hole in the center, so the paper will settle down in the tray. This paper also keeps the really small flowers and leaves from falling through each tray. I don't use the base where the motor is stored, so this makes a really light weight way to store tons of pieces. I see these things at garage sales all the time, so if I want more trays, I just keep them and throw the base away. Hope this helps.
Lily
OOOO now I don't have to get rid of my dehydrator! Hubby says I never use it anymore (and he's right, I NEVER dehydrate food anymore), but now I can tell him "It's where I store my fondant/gumpaste decorations"
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