Hi...just wondering, if I have a whipped cream or mousse filling, and the cake is iced in BC, can I leave it at room temp for any duration (like 4 hours?) or does it need to stay in the frig until I'm ready to serve? TIA!

Safe food handling practices dictate that perishable foods not be without refrigeration for longer than 2 hrs. (In other words, you have 2 hours to serve your cake.)

ShirleyW's faux bavarian cream/mousse using Rich's Bettercreme is shelf stable:

http://www.cakecentral.com/cake_recipe-2396-Bavarian-Cream-Filling.html

Rich's Bettercreme handling instructions:

http://tinyurl.com/yt4eyu

Everything you ever wanted to know about Rich's Bettercreme (and Pastry Pride):

http://www.cakecentral.com/cake-decorating-ftopicp-1814171.html
(Has additional recipes using RBC.)

Rich's Bettercreme Fun:
(More recipes.)

http://www.cakecentral.com/cake-decorating-ftopict-601193-.html

HTH

Thanks Jan, that does help.