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Can anyone help me with this?  My gluten-free baked goods are fine when I
make them, but after being stored in an air-tight container overnight are
sticky on top and a bit dry in the middle.  Is there any way to prevent
this?  I'm working on a birthday cake for my young son, and need to be able
to bake and decorate it tomarrow for a party early saturday.  Any help is
much appreciated.  (By the way, a practice cake 2 weeks ago didn't seem to
have this problem, but sank terribly in the middle!)

Teresa Stinneford