I'm making a fondant covered yellow cake. I want to have a mandarin orange filling and I was thinking about just folding canned mandarin oranges into buttercream or just adding a layer of the oranges and then buttercream on top for the filling. I'm a little concerned about not refrigerating the mandarin oranges. It would be at least 24 hours from the time I assemble the cake until it is consumed. Maybe longer.

Can it be done? Need your wisdom!

I would leave out the oranges and maybe use orange jello sprinkled into your buttercream or even better, into some Rich's Bettercreme.........and then serve actual mandarin oranges alongside as a garnish