I am making a cake with pineapple curd as the filling. The recipe is from the Cake Mix Doctor. The curd has eggs in it but has been cooked and cooled. I'm covering my cake in fondant so it can't be refrigerated (so I've been told) but I don't know if the pineapple curd is okay if it's not refrigerated for two days. Does anybody know?
Fondant can be successfully refrigerated. 
The trick is not to touch any spots of condensation that appear; they will evaporate on their own.
Also, the amount of acid in the pineapple and the amount of sugar in the recipe determines whether or not it needs to be refrigerated. What did the CMD recommend.
Here's a discussion on shelf stable frostings & fillings:
(With recipes from Sarah Phillips of baking911.com.)
http://tinyurl.com/2ydx9b
HTH
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