Alright - I am making my daughter's birthday cake, which isn't for another two weeks. I am going to ice the cake with buttercream icing and would like to use a gum paste bow and gum paste accents. I practiced making the accents tonight and am wondering, if they turn out well, if I can store them for a couple of weeks before using them. If so, what is the best means of storage?
Also, when placing the gum paste accents on the buttercream icing, what is the best method to ensure they will be secure and will not slip? Does buttercream icing soften the gum paste?
Thank you so much, in advance, to anyone who can offer their expertise! It is soooooooooo appreciated!
Shanna
you can use a dolup of frosting, corn syrup, or piping gel as a glue for your accents if it does not hold on to the cake itself. 
I have not worked with gumpaste in this fashion, but when I want to keep something dry I make sure I place it in a airtight container that is square and I put a sugar cube in eash corners of the container. The humidity tends to go to the corners and it you have sugar cubes in the corners, they will absord the humity and eventually crumble. Then you change the cubes outs.
On the oposite end of the sprectrum, if you have cookies that are rock hard, you place them in a round air tight container. The humidity has nowhere else to go but back into the cookies.
HTH
Good Luck.
Quote by @%username% on %date%
%body%