Absolutely, white chocolate can be a delightful choice for your cake's icing. The procedure to use it is quite similar to that of dark chocolate. Begin by melting the white chocolate, carefully monitoring it to prevent overheating. After melting, the key step is adding cream, just as you would with dark chocolate. This process creates a smooth, rich icing, perfect for spreading over your microwave-baked cake. It's important to follow the same basic steps as with traditional chocolate ganache, ensuring the white chocolate maintains its consistency and flavor. This white chocolate icing adds a creamy, luxurious touch to your cake, making it a hit for those who prefer its sweeter, subtler taste compared to its darker counterpart.