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A question about buttercream iceing

How can I make a buttercream iceing that wont melt so much in the heat. I keep my cakes forzen and the iceing chilled until Iam ready to start but that does not seem to be quit enough.

Yet another question

Does anyone know what kind of difference it makes in a cake if you use gluten free flour, ie rice flour? Do you need to use a different amount?

"Lots of questions"

I need some ideas on how to make a pirite ship cake for my Grandsons 10th BD party. Is it easier to use fondent or gumpaste to make fiagures?