I like to use Toba's Glace as my "base" and then Antonia's royal icing for detail work. IMO, Toba's tastes WAY better, but royal is soooo much easier and FASTER to work with. I have to wait about 24 hours between layers of Tobas and only a few minutes for royal.
My icing is pretty much the consistency of school glue for detail- maybe a tiny bit thicker.
Here's a pretty bad picture of some cookies I just finished up last night for my daughter's birthday. They were ALL done using the projector. (Ignore the marshmallows!)