I'm making a fondant-covered cake with a raspberry filling (first time using a fruit filling in a fondant cake). The cake is due Friday afternoon so I'd normally have it mostly put together by Thursday night, but I'm worried about the filling. Will I need to refrigerate the cake? I also worry about refrigerating fondant...
Depends if it is curd or jam. If jam, then no. If curd, then yes.
I guess it would be jam? It's just raspberries, sugar, lemon juice cooked down.
Then no refrigeration required.
Just a suggestion - and just because I always do! - I would add some unflavored gelatin to the mixture (while it is still hot & stir to dissolve, & refirgerate each layer for a few minutes before putting the next layer on top), I've found that helps to give it enough consistency that the filling won't absorb into the cake & make it soggy, plus it helps w/ the whole slippery & bulging issues...
Thanks for the suggestion, idjitmom!