Last Thurs. I took the cake from the freezer and decorated it (all in fondant) and delivered on Friday. I talked to the customer today and was told that the cake had not yet been cut into. They had used it for a center piece at the party. I am afraid things are growing under the fondant and I don't want to be blamed for it. I can't believe that it would still be good. It was crumb coated in buttercream. Here is a pict of the cake in question.

My 50th BD cake was iced in BC and covered in fondant. I cut one of the tiers when the cake was 8 days old and it was VERY edible. If I wanted to get it to grocery-store-bakery texture, I could have saved it another couple of days and served it!

That is good to hear! I need to defrost and decorate a wedding cake (very simple design) on a Tues. drive 4 hours with it on Wed. and serve it Friday night. I have been worried about the time line. I am planning on using WASC, buttercream, covered in Fondant. So it should still taste good?? Also, are there any fillings that can be trusted for 4 days other then buttercream? Any advice would be greatly appreciated

any of the sleeved fillings will work fine. I never refrigerate any of my cakes (i also never use fillings that need refrigeration)

Thank you! I read the sleeved fillings didn't need refrigeration but I wasn't sure they could last 4 days. I am glad to hear they can!

I have had fondant covered cake sit on my table for up to 2 weeks, and still tasting perfect until the last bite.

Wow, I would love to know what kind of fondant it was.

Thanks everyone for all of the replies. I'm glad to know that my reputation won't be destroyed. I'm just getting started and I don't want anyone to get sick (even if not my fault).

What are sleeved fillings and where do I get them?