I need to know if I can add banana pudin inside a cake covered with fondant, that will not be refrigerated. I have never used this type of filling before, and am worried that it may not be safe because of the milk content. Has any one done this before? Is it safe?

Sorry for the question, but I'm new at this.

If it is scratch, it will need refrigeration.

If it is scratch, it will need refrigeration.

I'm not familiar, but I believe the box pudding also states it needs refrigeration.

That's because it is made with milk. The milk in the pudding is perishable.

I've used pudding as a filling before, as well as bavarian cream, and I've always refrigerated them, especially if the pudding is from scratch.

Thank you very much for your help. That was my instinct feeling too, but wanted reassuring.