AIm making a 2-tiered cake thus week a few days agead if the event. It's a fondant covered cake with Indydebi's buttercream beneath the fondant. There are 3-D gumpaste flowers and fondant bows. I do not plan to refrigerate. What is the best way to store it? And, I've seem different advice about covering it. I don't want the decorations to collapse or the fondant to get sticky. Any suggestions?

Thanks in advance :-)

AOops. Sorry for bad spelling--darn phone!

I'd put it in a loosely closed clean cardboard box in a cool, dry place out of direct heat & light. 

Ditto to what 'maybenot' said.  Perfect conditions!

AOut if curiosity...how far ahead can one safely make the cake if it is going to sit out? Should fondant be refrigerated ever or will that change the texture or pliability of it? Thanks in advance

If the filling & icing are shelf stable and don't require refrigeration, I'm comfortable storing the cake at room temp in a cool, dark place for 2 or 3 days, but obviously the fewest possible days is best.