GOOD MORNING CC!

I am debating on what would be easier and less time consuming, when covering ice cream cones.

The cake is for a friends daughter, Pink and white castle cake with 6 towers.

So my question is... Is it easier to cover them with poured fondant or white chocolate? The last time I made this cake I did the white chocolate, and totally destroyed the kitchen and the chocolate cracked.

If I use WC how do I keep it from cracking.. Tips and advice are greatly appreciated.

THANKS IN ADVANCE!