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I am making my first tiered wedding cake. I am trying to come up with some yummy fillings. The wedding cake will be sitting out for a while so I need recipes that don't include refrigerating the cake once it has been filled. Any help is appreciated! Thanks so much!

I use jams and jellies frequently. If it's a berry jam, then I will add fresh fruit to it. My favorite, however, is Lemon Curd paired with yellow cake. I've found that store bought lemon curd is just as good in a cake as the homemade kind. When I do jam fillings I usually cut multiple layers in the cake as the filling is thin and I think it looks very pretty. There's also virtually no risk of bulging due to heat with jam layers. If you're really concerned about sitting, then I would just flavor your buttercream and add berries to it.