Long story short, I baked a cake earlier and filled it with jam and whipped double cream. The top was obviously still too warm when I put it together and when I served it a big puddle of runny cream poured out of the middle. Managed to discard most of it so it didn't make the cake soggy but is it ok to be re chilled in the fridge even though the cream melted? I'm clueless about the 'rules' of food safety.
