I just made my first sugar bottle (Crown Royal) as a test, but it came out so great I want to use it for the actual cake. Problem is I wont be assembling the cake until Friday evening. Is there a secret to storing sugar molds? Unfortunately, the pic is too big to post, but you will be able to find it tomorrow at Tricey's Treats - Detroit.
Store it in a cool place in an airtight container. The biggest enemy of sugar pieces is the humidity. When I lived in a dry climate, I kept sugar pieces for months in just a cardboard box, but now that I live on the coast, I watch out for the humidity a lot more.