I need a buttercream frosting that tastes good and doesn't need to be refrigerated.

I also plan on using Michele Foster's fondant recipe. How far in advance can I cover my cake with it?

Oh yeah, one more thing, lol. Have you tried lemon extract in place of the A in WASC? Did you like it? I need a sturdy cake recipe and lemon with raspberry sounds soooo good!

As always, thanks for all the help!!!!

I only have a recommendation for the first question about the buttercream:

Indydebi's Buttercream, now it does have milk in it but it does not need to be refrigerated. I've seen many people post that they have left it out for weeks and it is fine. Something about the sugar and the milk stabilize each other or something.

http://www.cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html

I also recommend the Indydebbi buttercream it is great!

I would think you can substitute the almond in WASC cake for any flavor. Still haven't tried it, but I want to.

What is dream whip and where can I get it?

Dream whip is found near the puddings in the baking isle. It's a powdered substance that makes a whip-cream like frosting if made per the packages directions. When you use it w/ Indydebi's buttercream it creates a light and not too sweet buttercream that is delicious!

You can substitute any flavoring extract wise and box wise the the WASC. Check out the gourmet flavors thread... it has a ton of different variations.

Thanks so much alexandra!!! I'm going shopping tonight!!!