I have a two tier chocolate wedding cake in a couple of weeks, top tier white choc, bottom tier milk choc, stacked.

Around the top tier the bride wants piped 'squiggles'! Kind of lots of scrolls, now that will be fine, but any suggestions what to use as I was going to use melted white choc but when I had practice, the choc in the piping bag started to cool and thicken then got stuck in the nozzle half way round!!!
If I use a paper bag with no metal nozzle (just snip the end of instead) I could put it back in the microwave for a few secs to heat up again - but not sure if that would work - I think it may still stay lumpy.
Any suggestions on how to keep the choc free flowing for piping?

cheers
Jan

anyone?

no metal tip. you will def have to reheat periodically. you could also have a DRY empty bowl sitting over hot water and place the bag in there to warm. Better yet alternate with 2 bags, one always ready to go.

How about using a white chocolate ganache?

Thanks for these suggestions. Good thought about maybe having 2 bags and heating over hot water.

Would ganache set in time if I piped this the evening before it was needed?
cheers
Jan

yes, ganache should be fine if its already set enough to pipe it.