Originally Posted by ChocolateGirl

Hello!

I am making a Baby Dedication cake in two weeks. The Mom would like a sour cream cake, Bavarian Cream Filling with fresh strawberries, a wedding white frosting and chocolate fondant. It will be 10", 8", 6" rounds stacked. Brown fondant with pink ribbon trim.

Questions:
How long can a home-made Bavarian Cream stay out of the refrigerator? I'm taking into account the time it will take to fill/frost/fondant/assemble/transport (45 mins.)/display the cake. ???

If I refrigerate the cake after applying the fondant in order to keep the filling cold, will I have condensation problems?

Anyone? Anyone? Thank you for your insights!

Chocolate fondant doesn't get condensation issues from being refrigerated like some white fondants do, so that isn't an issue. Something to do with chocolate being added solves the problem.
I would go with the commercial sleeve Bavarian type filling, then you don't have to worry about how long it is stable for. The strawberries should be fine as long as they are not out for really long periods of time, probably about 4 hours is best before the juices running might cause an issue with the Bavarian filling.
Hugs Squirrelly

Well, this is just my personal opinion, but yes. I find that the sleeve fillings have a slightly chemical or preservative taste to them, a funny kind of a tang, at least to me. But then, at least they are safe at room temperature, so that makes a difference. Since most people grew up with these though, I don't think they will notice.
Hugs Squirrelly