Ok, first let me start out by saying you are all just amazing!! I cannot get over these cakes in the cake gallery. I'm in such awe of the talent here!
So to my question. When I'm looking at the pics on the cake gallery I love to read what the cake is made out of and it seems many of the cakes covered in fondant have fillings that seem to me would need to be kept in the fridge.
Soooo....Are you all keeping the cakes chilled with the fondant on or am I mistaken and most of these fillings (ganache,bavarian creme, lemon curd, etc..) could be left out?
I keep all of my cakes in the fridge...fondant or not.
ganache can be left out. And the type of fillings you buy in sleeves also can be left out ... some of which you talked about .
Yes. A lot of people do fillings in the fondant cakes. The one thing you have to remember is after you take the cake out of the fridge it may sweat a little when it gets warm and the fillings may also seep through you frosting....I know mine do on my cakes and I can't figure out how to get the dam of frosting stiff enough to hold it in!!! these are just some things to keep in mind if you do this!
step0nmi,
I used to have a little problem with my dams and then I decided to make my fillings a little thinner. By that I mean use less filling, not thinner consistency. It works better for me and I really like my cakes better that way. When I was just making cakes and slapping on some frosting I didn't care so much. Now that I am decorating I have a whole new mindset, and a thinner layer of icing/filling just tastes and looks better to me. Also I tort most of my cakes now and so several thin layers of icing is a lot better than one thick layer. Make sense or did I just ramble? LOL
I stay away from fillings that need to be refrigerated when covering with fondant, especially in the hot summer months. I've seen what happens when a beautifully done fondant covered cake comes out of the refrigerator and it's not pretty!
Unless I absolutely have to, I don't refrigerate any of my cakes once they're decorated.
step0nmi,
I used to have a little problem with my dams and then I decided to make my fillings a little thinner. By that I mean use less filling, not thinner consistency. It works better for me and I really like my cakes better that way. When I was just making cakes and slapping on some frosting I didn't care so much. Now that I am decorating I have a whole new mindset, and a thinner layer of icing/filling just tastes and looks better to me. Also I tort most of my cakes now and so several thin layers of icing is a lot better than one thick layer. Make sense or did I just ramble? LOL
CarolAnn you said exactly what I was thinking about posting! Less filling inbetween the layers works perfectly! 
CarolAnn...I DO know what you mean! I saw it this past weekend when my mom did it! She bought some strawberry filling and just took the strawberries out of it with a tad bit of the gel stuff(whatever it is!) and nothing happened to her cake! She just covered the layer with all strawberries! It looked soo nice inside and every bite had one! I am going to do like her and you said for next time! LOL
step0nmi,
I used to have a little problem with my dams and then I decided to make my fillings a little thinner. By that I mean use less filling, not thinner consistency. It works better for me and I really like my cakes better that way. When I was just making cakes and slapping on some frosting I didn't care so much. Now that I am decorating I have a whole new mindset, and a thinner layer of icing/filling just tastes and looks better to me. Also I tort most of my cakes now and so several thin layers of icing is a lot better than one thick layer. Make sense or did I just ramble? LOL
CarolAnn you said exactly what I was thinking about posting! Less filling inbetween the layers works perfectly!
Who knew....great taste and less filling!...........truth in advertising! 
step0nmi,
I used to have a little problem with my dams and then I decided to make my fillings a little thinner. By that I mean use less filling, not thinner consistency. It works better for me and I really like my cakes better that way. When I was just making cakes and slapping on some frosting I didn't care so much. Now that I am decorating I have a whole new mindset, and a thinner layer of icing/filling just tastes and looks better to me. Also I tort most of my cakes now and so several thin layers of icing is a lot better than one thick layer. Make sense or did I just ramble? LOL
I like thin layers of frosting too, makes the cake less sweet. But lately at the testings my clients were asking for a thicker layer so at the last testing I tried the think layer, do you know what happen? most people eat the cake living half the filling in the plate, so I'm back to my old and proved ways
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