For example...if I want to use fresh whole raspberries layed on top of a layer of buttercream for my filling, will it last for the next day or would it have to be served that day?

Anyone???? It's for today.

Well, I just wouldn't do it at all. Raspberries are awful fragile and start to get "slimy" pretty quick. I think besides being a bit unappetizing, it could make your layers slide apart. I'd serve the raspberries along side the piece of cake.

But that's just me.

Oh noooooo!!!! Really?!?! What a bummer! Is there such thing as a raspberry curd? I really want to make it raspberry but I can't refrigerate it.

I make a yummy raspberry filling with 1 part sleeved raspberry filling and 2 parts of my whipped bc. It's a meringue bc. All my customers think its mousse. I don't correct them. I sell a lot of it.

I've put in fresh raspberries with no problem. I do a thin layer of buttercream, place the fruit on top then some more buttercream. I have had it last up to 3 days with no problems

I agree with neni. I've used raspberries laered with white chocolate mousse. It's delish!

did you need to refrigerate it?