Hi!
i'm in new territory when it comes to fillings (fruit). Am i correct to say that jams are a much sweeter version on pie fillings? So does it make any sense should i want a quick and tasty filling, to use, for example, strawberry jam or strawberry pie filing with normal buttercream for a filling between the cake layers? If so, how long do you think it would last in room temperature? I don't want to use the jam or pie filling directly as it may be too sweet or squishy, should the cake need to stand in room temp out for a day (given the humidity can get a bit high here).

Appreciate any help! Thanks!

I've used blackberry jam and marshmallow fluff, and jam with peanut butter on a chocolate cake. I would use the jam, personally, before pie filling. I find pie filling sweeter. Standing at room temp, I would say as long as you would let any cake stand at room temp.

Hi...I use Planters All Fruit...it isn't not as sweet as jam. Good Luck....