I am making a wedding cake and want to use lemon filling in 1 layer and raspberry in another. Does anyone have filling recipes that don't require refrigeration? I want to have the cake filled, iced and covered in fondant 2 days before the wedding. JS

Hi and Welcome on your 1st post, squeakblueme.

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

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

Above superthread has popular CC recipes for American buttercreams, several types of fondant and doctored cake mix (WASC with flavor variations) and so much more.

Typically, I use the shelf stable bagged pastry fillings. Makes my life so much easier.

If you prefer to make your own, melysa has a recipe that is shelf stable for two days:

http://www.cakecentral.com/cake_recipe-4143-Raspberry-Puree-Filling.html

jkalman's lemon curd recipe has alcohol, also - so that might be shelf stable for a couple of days. (I'd definitely pm her to be sure, though.)

http://www.cakecentral.com/cake_recipe-5573-21-Limoncello-Lemon-Curd.html

HTH

the sleeved fillings have a shelf life of something short of forever.

If you use the raspberry filling recipe, may I suggest that you add the Chambord to the cooking process. I tried this without doing that (following the recipe), but the filling had a very strong alcohol taste to it.

Cooking it slightly will help alleviate that problem and the recipe was still approved by my HD as being shelf stable and non-perishable.

HTH