I am making a birthday cake for a 5 year old and i want to fill it with chocolate pudding.
will my cake be alright if i fill it with the pudding and let it sit over night or will it get soggy?

and one more question.
i'm covering it with fondant tomorrow but im not taking to her until sunday. should i refrigerate it or leave it out. if i leave it out do i cover it?

sorry i can't help, but here's a bump....

Hi and welcome, mdeaston.

Here's a list of CC acronyms:

http://forum.cakecentral.com/cake-decorating-ftopict-2926-.html

Pudding made with instant pudding mix and milk, or a homemade pudding make with milk, or cool whip and pudding mix - all require refrigeration.

The sleeved pastry fillings generally don't require refrigeration:

http://www.countrykitchensa.com/catalog/mini.aspx?T=1&ShopId=38&CatId=532&SubCatId=798

If you're afraid the pudding will make the cake soggy, just put down a thin layer of b/c before filling with pudding.

Or you could make ShirleyW's faux bavarian cream:
(Use chocolate pudding & Rich's Bettercreme for a shelf stable filling.)

http://www.cakecentral.com/cake_recipe-2396-Bavarian-Cream-Filling.html

Also, you can successfully refrigerate a fondant covered cake (if using a perishable filling). Just don't touch any condensation spots when you take it out of the 'fridge - they'll evaporate on their own without leaving marks.

HTH

I have used chocolate pudding as a filling before, but I normally put down a thin layer of BC first to make sure it doesn't soak into the cake. You definitely cannot leave it out, it will need to be refrigerated. HTH!

I have used chocolate pudding as a filling before, but I normally put down a thin layer of BC first to make sure it doesn't soak into the cake. You definitely cannot leave it out, it will need to be refrigerated. HTH!