1. How far in advance can I make them? Do they dry out, or need to be dried out?
2. Do I need to store them specially?
3. How do I get them to stick to the buttercream icing (which is what I am covering the cake with)?
Thanks guys. I took cake classed a couple of years ago but have not touched fondant since. I have forgotten what they taught me.[/list]
1.you can make fondant a couple weeks ahead if need by, just keep it in an an airtight container.
as to "do they dry out or need to be dried out" do you mean a fondant accent to put on the cake? if so, if you keep it in the air, yes it will dry out. i prefer to make accents ahead of time and let them dry out, find them easier to work with, but it is a personal preference if you dry them out or not.
2.just in an airtight container (if you want them to harden)
3.just add a dab of buttercream to the back of your accent and hold press onto your buttercream cake for a few seconds, if your accents are big or heavy, you might want to try some royal icing instead to "glue" them on, its a little stronger.