I baked a 10" square cake Thursday am and torted, placed a buttercream dam and filled it with pineapple preserves Thursday night. I need to frost and decorate tonight as it will be picked up at 11 am tomorrow (Saturday). Cake will be served Saturday night. I am now worried that the pineapple preserves will make the layers soggy due to the length of time. Does anyone know if this is a problem I should worry about? If I work all night I can make another 10" cake. Help!! Please.
I am still rather new at this, but I don't think you have anything to worry about.
I've never used pineapple preserves, but I have made several cakes with a homemade raspberry filling that is probably thinner in consistency than the preserves. I've made them over the same timeline you are stating and had no problems with soggy layers.
I have no problem when I make homemade strawberry filling, but sometimes if I do put a thin layer, very thin layer, of frosting on the layer before putting the filling in…I've done it both ways with and without the "frosting barrier" and never had a problem, so I think that you will be fine.