what about choc. ganache or poured fondant? or i have seen candy melts used like that as well.
hi there in australia we use a royal icing glaze
1 med egg white at room temp
sifted icing sugar ( confectioners)
place egg white in glass bowl and beat gently to break up, gradually add incing sugar couple of spoonfulls at a time and the ombine well after each addition , continuing till u have a nice glaze like consitancey .
if u wanted flavour i gues u could add a drop or two of ess and thats just a basic little mix if u want more add 2-3 egg whites thanks
aslo there a ganache glaze
375gm cook choc ( dark ,milk or white)
300ml whipping cream ( i like pure cream without the gelatin in it )
put cream in saucepan and bring just to the boil , remove from heat and add choc mix till combined and use immidiately also you can strain any excess glaze thru a sifter and re use
hope this helps xoxoxo 
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