Do you put cakes in the fridge that have a jam or preserve filling? If you do, how long have you had the cake out? If you do a wedding and set the cake up 4-5 hours before the reception, would the cake be good?

I am no expert but here is what I have experienced. I now live in southern Louisiana (think hot!) and have left cakes on my counter filled with a mix of BC dream/preserve with no problems. I just ate a piece from a cake I made yesterday and it's fine.

Jams, jellies & preserves are loaded with sugar so they're shelf stable in cakes.

If the cake isn't completely consumed, left-overs can be put in 'fridge for extended storage.

HTH