Are fruit, or fruit preserves stable at room temperature?? I have a request for vanilla and strawberry cake, and have gumpaste items for the top, so I need to leave it at room temp. Can I mix jam and buttercream, and have a stable filling for a 2 days??
I'm always confused about fruit... I mean, I guess you can have fruit at room temperature in general, like apples, etc, but I'm never sure about it once it's cooked, or if you use it in a cake or filling. Help 
I have read there are flavored sleeve fillings that you can add to bc that would be room stable and help relieve the worry of the real fruit "macerating" and creating enough extra liquid to mess up the bc.
Right... well it's a cake for this weekend, and I've never seen those sleeve fruit thingies to buy.
Any other ideas??
Don't forget that when you ice a cake you are essentially sealing it. I've made fillings with mango, stawberry and raspberry purees and all of done well in room temperature. Also, I have heard from several people that sugar helps to preserve as well. The only thing that I still can't bring myself to leave unrefridgerated is cream cheese icing. If I have to ice a cake with that I always do it same day. But that's just me!
Thanks I don't know why I have such a hard time with fruit...I think it's probably one time that I made a carrot cake, and left it at room temperature, and the carrots took on an almost greenish colour.
I ended up stirring some jam into the cake, and cooking it in since I wasn't sure about how it would do as a filling. They weren't specific about filling/cake, just asked for "Vanilla and strawberry" as flavours.
I use jam in my cakes all the time i do a layer of buttercream and then jam and never have any issues 
Quote by @%username% on %date%
%body%