This weekend I made a Guinness Pint for a friend's 30th birthday. Overall, I was happy with the cake but piping the Guinness logo was a major PITA! For the cake, I made an imprint of the Guinness logo in the fondant and tried to go over it with royal icing but it didn't turn out as neat and precise as I wanted it to be. I attached a pic below.

I don't have a whole lot of experience with piping and could really use some pointers on how to make my piping nicer and neater For example, what kind of consistency should the royal icing be to do decorative work like this, etc?

Thanks in advance for your help!

I am going to have to do the same thing with a Ford Racing Emblem in August. The advice I got was to do a frozen buttercream transfer. I cant seem to find the instructions on CC, but you can google them also.

BTW, I think your cake looks great! I can see what you are saying, but I probably wouldnt have noticed it if I hadnt been looking for it.