Just moved to Louisiana.... from Monterey CA .... completely different temperatures.
1. I really need advice in how to work or what to change in my fondant as I know humidity and heat might make it melt. Any advice is appreciated.
2. What would be the best buttercream for a weather like this.
Thank you =)
Hi! I'm from Louisiana and have made lots of buttercream icing in the heat. Using a lot of butter will NOT work during the hot seasons here, especially for decorations on the cake. I sometimes use half butter and half shortening in my icings, but even that is pushing it if it's the middle of summer. I usually have to use almost all shortening with just a little butter in the icing for the flavor, then add some good quality butter flavoring if I have to have "buttercream" icing.
I know it's not the same, but it's still delicious and at least it looks nice and doesn't melt! I also like to use almond or vanilla icings, and with those I don't have to use butter.
Also, it's necessary to keep the cake cool during transport- and make those as short as possible.
All the above advice also applies to cream cheese icing.
Sorry, I have little experience with fondant.
Good luck and stay cool 
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