I'm making a lacey design out of white chocolate. The idea is that when they dry I will stick them into the side of the cake. Royal icing was way too brittle! Any suggestions as to what kind of white chocolate to use? Any tips on how to melt the chocolate and keep it a good consistency to pipe? 
Thanks
So, I've been thinking about this. I could freeze the chocolate design and stick it on... but.. when it comes to room temperature is it gonna collapse.??? oh jeez. 
Hi, you can use white choc. disks, such as merkins, or the candy melts from wilton. I have used white almond bark, it works great. Your choc. lace should hold up fine on your cake, I attach choc. pieces with a little bc. When melting the choc. I use the microwave (have a choc. melting preset on mine) I would zap it at 50% power and give it a stir every 30 seconds, you dont want it hot. I just use a ziplock sandwich bag to pipe choc. cutting a very small piece off corner. If choc. get stiff in bag just put the bag in micro for a few seconds. Good luck.
If you use "real" white chocolate (couverture) then it needs to be tempered or you will have all sorts of problems. Chocolate chips are hit or miss. Do as the pp suggested and use some sort of candy melts. And putting them in the freezer first is a great idea, it will give you a few more seconds with your hot little fingers and they will not collapse just from the temp change (if they do, its another problem).
So, almond bark will be more stable than white chocolate? 
Would candy melts be more stable than almond bark?
Almond Bark (also known as vanilla flavored candy coating) is an artificial chocolate made with vegetable fats instead of cocoa butter and with coloring and flavors added.
The term is also applied to a type of candy consisting of sheets or chunks of semisweet or milk chocolate to which almonds or almond pieces have been added.
I have used the almond bark on many occasions and it holds up really well. HTH
Yes, same here, I really like it.
It's really good on pretzels, too. 
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