I need some pointers on using white chocolate for accents. Do I need to temper it first or can I just melt it and go. Also do I decorate right onto the cake or pipe it out on parchment, let it dry and peel it off etc?

I have a cake due next weekend and thought about trying this instead of royal icing designs.

Thanks in advance!

I never really temper. I suggest you use candy melts.

It depends on how you want things done.