This had probably been covered before, so forgive me if it has.....
I would love to have clarification on what fillings (certain ingredients) need to be refrigerated and what can sit out? For example, does a fiiling with cream cheese always need to be refrigerated? Or how about cool whip since it is non-dairy? There are sooo many fillings that look great and I want to try, but I've shied away from trying them because I'm not sure. 
I want to make a couple of cakes to give away to friends this weekend and I would love to try a french vanilla custard and/or a cheescake filling, but I want to make sure they know to keep it cool or not. Anyway, any input would be greatly appreciated!!! 
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