Melt the caramel sauce and white chocolates together in a double boiler until the chips have completely melted. Let the sauce cool until it is warm not hot. Should be around 100 – 130 degrees. 

Place your frosted cake in the fridge for at least 15 minutes. If you can, place the cake in the freezer for about 5 minutes.

Drizzle the warm caramel on the cake. The caramel should solidify against the cool cake without melting the frosting or running all the way down the cake.