Any tips on doing a feathered ganache icing?

[JustAnotherManicUsername]

I want to make an impressive cake for a special occasion. I was thinking of doing a ganache icing with some white chocolate to add feathering with a broad (new!) comb. Do you think this would work? I've done feathering with a skewer before but I want something more fine-grained than that - I've done marbling with paint and paper where you use a comb, which is what made me think of a comb. But obviously ganache is quite gloopy! I'm going to do a practice one this weekend but any tips from experienced cake decorators first?