I have never done a buttercream border. The cake calls for just little beads along the base of the bottom and top tiers. This cake is for April 29...In St.Louis. Not usually TOO hot at that time. Is buttercream ok? It is outdoors. I just don't want it to melt or anything. I have NEVER worked with royal icing. I will have to pipe on location too.
Thanks in advance, you all are always such great help!
You will be fine if you use a buttercream like Indydebi's. Hers will hold up to high humidity in the deep south.
I'm not the expert, but it's been my experience that for outdoors or a warm area, it's best to go with an all shortening and no butter buttercream. I made the mistake of making my bttercream with butter last summer for my Wilton class and it was too warm in the classroom and it just melted. Borders shouldn't be a problem at all. Good luck!
I agree with VaBelle, just make sure it has more shortening then butter, if can have some butter or use butter flavored shortening so it still tastes okay but doesn't melt as much/quickly as an all butter buttercream. Then again, I live in WA (the state) so we don't really have to worry about heat over here. 
This cake is for April 29...In St.Louis. Not usually TOO hot at that time. Is buttercream ok? It is outdoors. I just don't want it to melt or anything.
The chance for frost is up until April 15th for the area, definitely not too hot. Shortening-based buttercream starts to breakdown around 85 degrees... it won't melt in April, but you don't want it in the sun in the middle of August!
I use Edna's buttercream recipe..found that to be my favorite and I use High Ratio Shortening. I don't believe this will be in the sun, but I will be sure to tell them to make sure its shade. It shouldn't be 85 out that day...and its an evening wedding so its not like mid-day heat! Thanks so much ladies!!!!!!!
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