I have been making cakes as a hobby for about 18 months now and I'm thinking I need to jazz it up a bit. Almost all the cakes I've done have been for my kids or their friends so the audience is easily impressed. I always use Wilton's Basic Buttercream recipe b/c I don't have to worry about refrigeration. My schedule is to assemble and decorate the cake the day before it's due b/c I'm still not good enough that I can whip things out quickly. I don't have an extra fridge to put a cake in and most of the cakes I do are fondant covered so I can't refrigerate them anyway.

So, my question is, are there any other frostings/fillings I can use that don't require refrigeration? Or is there another work around I haven't thought of?

Thanks!

Sure there are many Check out the recipe section of this board.
There are sleeved filling one can buy at cake supply stores and a few other places. Jams and jelly can be used as well as canned pie fillings. these can be used as is or mixed w/b'cream icing.
As for icings oh so many options! One of my favorites is:
2 of Everything icing
2 cups butter, room temp
2 cups shortening (good quality)
2 Tablespoons flavoring - see note below
2 pounds powdered sugar

Cream together very well (at least 5 minutes) the butter and shortening. Add about 1/3 of the sugar and cream well - another 5-10 minutes; add another 1/3 of the sugar along w/the flavoring and cream well; finally add the last of the sugar and cream for 10 minutes on low speed.

NOTE: flavoring is a very personal thing You can use just vanilla but most people will like a mixture better and that mixture should be 3 flavors. Example: 1 Tablespoon vanilla; 2 teaspoons butter and 1 teaspoon almond.
Some people might prefere to use lemon or orange extract instead of almond. Or you might have another flavor that is your favorite Don't be afraid to experiment as to what you and/or your family and customers love the best. Just be sure to use lots. Most icing recipes use only 1 teaspoon - however increasing that to a Tablespoon will make a BIG difference in your icing