I just made a cake with dark chocolate ganache and white chocolate ganache. The dark chocolate ganache was easy to work with but I had a lot of trouble with the white chocolate. I was going for the "outline" look on the edge of the cake with drippings down the side. I couldn't get it to stop half-way down and it was too thick. I put it in the microwave for a few seconds and it was too runny. Any suggestions on how I can get the look I was going for?

Try to remelt the white chocolate and add a little of shortening, stir until smooth..

Thanks luvfondant. Another question, do you use candy melts or ganache recipe for the white chocolate?

I use the White CHocolate...I have not tried Candy Melts for Ganache...
I'm sure it is ok,,I use candy melts for Chocolate Clay aka Candy Clay/Chocolate leather. If the shortening remedy does not work,,,start with a new batch but add some shortening..

I'll do that. Thank you!

P.S. Your fondant flowers are beautiful!