Hi all,

Am making my sister's wedding cake in two weeks. I'm aiming for it to be four tiers coated in black swiss meringue buttercream. I love Katherine Sabbath's solid chocolate spikes she has attached to her cakes (they're also coated in SMB) and am looking for advice how best to attach mine to the sides of my cake so they don't slip down.

All advice is welcomed! :-) 

I would think they are being held in place partially by a toothpick or skewer.  Wouldn't hurt to add a dollop of melted chocolate too.

I agree w/Sandra

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