Excuse if this was done on a previous thread (if it has and you can find it that would be great)
What i wanted to know is what kind of fillings work with a fondant cake that can be left out and not refrigerated? The only ones i know of are maybe fruit ones and the 7 minute frosting which is basically sugar and egg whites whipped up, and then i am not sure.
Any suggestion would be great thanks 
I am just starting out so I do not have a lot of recipes and flavors under my belt. I have made 3 fondant cakes and have used buttercream filling on all of them. It holds up well without refrigeration and can be flavored with different extracts. Others probably have better ideas but that is what works for me.
Good luck!
Annah
yeh but i wasn't sure about buttercream cose i was told to always refrigerate it and have always done that. I use the one with just butter, icing sugar, water and flavouring.....can that one be left out?
Most definitely! That's the only kind of buttercream I use too and I always leave my buttercream cakes out for 2-3 days and they are just fine. The only reason I would put them in the fridge would be hot weather, which being in Australia might be a problem for you, but that would only be cakes decorated in buttercream?! However, buttercream filled cakes I don't worry about because the fondant provides insulation from the heat to a large extent. I have had buttercream filled cakes at room temp for up to 4 days because of the intricate work of the decoration and those have also been just fine. HTH!
Oh, and whipped ganache (sets like truffle), meringue buttercream, commercial-made fruit preserves & curds are all great fillings too that can be kept at room temperature. I would never use fresh fruit, custards or whipped cream in cakes that were not to be refridgerated (and therefore I don't offer them as most of my cakes cannot be put in the fridge due to fondant/gumpaste work!).
Thanks alot bonjovibabe for clearing that up, cose i wanted to use buttercream for my fondant cakes the most but wasn't sure.
Yeh it can get pretty hot here in summer (it winter now so i am all good lol) but yeh in hot weather would put buttercream in the fridge/keep in aircon room. I have just started decorating recently so i havn't experienced decorating during the summer lol
So a fondant cake with buttercream filling even in summer as long as you don't keep into heat too long eg when transporting should be ok?
Oh and thanks for the suggestions of other fillings too, is all very very helpful! 
I also do mostly fondant cakes and so I need to leave my cakes out. I stick with either an american type buttercream, SMBC or a sleeved fruit filling. I have heard that you have to refrigerate curd fillings? I also just did a cake with a whipped ganache filling and that was fine. But none of my cakes sit out for more than 2 days. I have done a fondant cake filled with a raspberry cream cheese filling but JanH helped me find a shelf stable CC filling and it sat out for only 1 day. I'm very cautious when it comes to fillings and cakes sitting out. It's always better to err on the side of caution.
If you buy lemon curd (or any other flavour) in a jar in the supermarket that can be kept on the shelf in your pantry, then it is no problem in a cake for a few days either. Look on the jar, if it doesn't say 'keep refridgerated', then it's no problem. I use Chivers myself. Now, freshly made curds are entirely a different matter and they should be put in the fridge.
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