Ok so I have been doing research and I need to get some clarification. I am making a cake on a Sat to be served on a Sunday. It is going to be buttercream icing with fondant cut outs. First off, do I need to make the cut outs ahead of time so they can dry? Or once I cut them out do I need to put them in a air tight container until I put them on the cake? Second, when I put them on the cake, what do you suggest using to attach them with? And lastly, once the cake is done, do I need to store in an air tight carrier? or will a cardboard box be better? Just need some answers! Thanks!

I usually cut the decorations out as I am putting them on the cake, unless it is something that I want to stand up or away from the cake. If time is a problem, or if you just want all the pieces ready to go before you start decorating, you can cut pieces out ahead of time. They will dry out unless covered, but that is not necessarily a bad thing unless you are trying to stick a dry hard flat piece to a round cake.

Don't store a buttercream/fondant cake in an airtight container. If you do, the moisture in the bc will turn the fondant to gooey mush. As long as it is in a cardboard box, or something similar, the cake will be fine. After the cake is cut, you will want to store the leftovers in an airtight container, but by then the decorations will be messed up anyway.

Amost all of the cakes I do are buttercream with fondant decorations. I do use a crusting buttercream (has some shortening/butter) and I like to make my decorations ahead. I attach on cake with royal icing or lately like melting chocolate candy wafers and using that it holds like glue even heavy items. Once decorated I leave the cake out in an a/c room- no box. Of course filling is non perishable. good luck

What is the best way to attatch fondant decorations to the side of buttercream cakes? Is it the same as when you make them fresh compared to when they are hardened?

If you want the fondant to hold it's shape, then do it ahead. If you need it to curve around edges and bend, then I put them on fresh as I cut them out.

I glue them with different things. I like piping gel, vanilla, gum glue. You can pretty much use anything wet, but only use a small amount. You can also use buttercream as a glue.

Don't store it in an air tight container. The fondant will pick up moisture in it, and will cause it to melt or get gooey. A card board box will be just fine.

Ok so if I finish the cake on Saturday, store it in a cardboard box, and then serve on Sunday, it will be fine and still look ok??