Does anyone have any good fillings for cakes that are cover in fondant so it cant be refrigerated?
You can use the sleeved pastry fillings for cake fillings. They're available in fruit and cream varieties and don't require the cake to be refrigerated. (Although for long term storage of any left over product, refrigeration is recommended.)
Bettercreme (either liquid or Ready-to-Use Prewhipped) can be used as either whipped frosting or filling. Bettercreme frosted/filled cakes are shelf stable for 5 days. (Although any unused product should be refrigerated for storage.)
American buttercream frostings don't require refrigeration because the large amount of sugar (which is hygroscopic) controls the water activity in the small amount of liquid ingredients (water, milk or heavy cream).
Pastry filling usage chart by cake size:
ganache is fine unrefrigerated for a couple days. Nutella is awesome (noone ever complains when I put that in a cake so it's my goto filling) Jams/jellies are also ok for a few days...I think pie filling is ok unrefrigerated for a couple days but I'm not positive - any smartiecakes out there know for sure? TIA