So happy you had a nice day!
A few tips:
You've just discovered that using the speed icer and a plastic scraper is the quickest way to ice a cake. I've been doing it so long now that using any kind of spatula doesn't feel "right" to me.
The regular icing -- their version of buttercream -- is a PITA during the summer and/or when the ambient temperature is warm. As annabakescakes said, keeping the nail angled is the secret -- however, not too angled or the icing will fall off into a blob. It's one of those things you'll have to play with. My hands tend to run warm to hot naturally, so during the summer I try not to make many of them unless it's for a special order. One of my regular "go to" designs are rosebud cascades: I don't have to worry about blobby roses and they're quick to make! I have an easier time working with it when the weather is cooler; however, during the winter it does tend to harden to the point that it sometimes won't even stick to the cake when you're using the speed icer. Grrr...
Try not to overthink your decorating. I know this is easier said than done, and every decorator I've known -- including myself -- has struggled with it. The more you overthink, the design you initially thought of tends to become more complicated. The more complicated your design, the longer it's going to take you to execute it. The longer it takes you to execute it, the less total number of cakes you're going to have for the case and/or for backup. Just something to keep in mind.
And if you have any questions, please don't hesitate to PM me :)