This is my second wedding cake and I am actually more nervous than my first. I have two main questions.

What is better or more stable, pillars with the separator plate or the pillars that go into the cake without dowel rods.

The second question is about fillings. The bide wants lemon, strawberry, pineapple and raspberry are there any that can sit out and not spoil. I am making the cake out of state and wont have the fridge space for overnight storage and I dont want anyone to get sick.

thanks in advance

Eveything you need to know to make, decorate and assemble stacked/tiered/layer cakes:

http://www.cakecentral.com/cake-decorating-ftopict-605188-.html

There are photos of the most common cake support systems with complete directions in the above thread. You might be particularly interested in Leahs post on the SPS system.

Here's an SPS sticky by Leahs:

http://cakecentral.com/cake-decorating-ftopict-603925.html

The sleeved pastry fillings generally don't require refrigeration and come in the flavors you've listed. More info on that in the "Everything" thread.

HTH

If it's just your 2nd wedding cake, I'd recommend the pillars that go directly into the cake. I use them a lot and they are nice and stable, plus they are easier for a beginner than the plate-n-pillar system.

Agree with Jan on the fillings ... the sleeved fillings will work fine for you.

Thanks so much for the info and links.