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Buttercream will melt if its left out in the heat too long, and fondant will also sweat which wont make for pretty pictures. Is it possible that the cake can be refrigerated until a little bit before your caking cutting and then be brought out so it doesnt melt outside all day? If you arent doing alot of detail work on the cake, maybe a whipped cream would work?
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Our baker is using chocopan instead of fondant - I haven't tried it, but she claims it is made from and tastes like white chocolate and is much better than fondant.
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I believe there are other types of "buttercream" outside of the American buttercream (butter, fine sugar)- I believe there is a Swiss meringue buttercream (I believe that is cooked egg whites, butter and sugar?) it might hold up better, not sure. I know there is a marshmallow frosting (I think it's egg whites, sugar, and corn syrup), and in my experience thick cream cheese frostings hold up fairly well (dark chocolate cream cheese frosting is divine!)
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Does anyone have ideas for yummy alternatives to buttercream icing? I'm having an outdoor wedding in June, and I think it will be pretty toasty then and buttercream will melt. I do not like fondant, so is there anything else that's just as tasty as buttercream but twice as durable? Thanks!