I apologize for such a beginner question, but do I assume correctly that a cake whose filling is made with cooked egg yolks, or with heavy cream, needs to be refrigerated until served? I'm sure it's been asked a million times, but my forum searches turned up nothing.

Thanks!

Well I guess it depends, I use cream in my BC and dont refridgerate it. As for cooked egg yolks and a whipped cream filling,I dont use them, but I would say yes refidgerate them,