Will Swiss Meringue Buttercream hold onto fondant accents (like flowers) when attached to the side of a cake or will they start sliding down the side?
It depends on how heavy they are. I put small ones on the sides and it's fine, but if they're heavier they'll probably slip. Are you putting something flat on the surface of the cake, or is it a 3-D flower that stands out from the side of the cake?
I was planning on some smaller 3D flowers. I may just do standard buttercream or the Meringue under Fondant with the flowers.