I took my first Wilton course ten years ago. I'm just wondering how/if it's changed over the years, particularly the basics like tourting, filling and icing cakes. Do they still say to use a dam? Have they mentioned yet that the dam should be made with a stiffer buttercream? Has the butercream recipe changed at all? Is is still crusting and use Meringue Powder? Do they address the issue of bubbles under the buttercream/fondant yet? I was just looking through my old Wilton booklets tonight and just wondered how it's changed.
Thanks in advance. :)
Hi, I just took the wilton courses last fall. They still use a dam with a bit stiffer consistency so that it doesn't bubble out under the fondant. I don't think the buttercream icing recipe has changed but I no longer add meringue powder to mine, I fine it crusts fine with out it. if you have a bubble in your fondant you can pop it with a safety pin or a sewing pin. If you like cake decorating you should check out my youtube channel I have lots of cake decorating tips
-Best of luck!
.............Has the butercream recipe changed at all? Is is still crusting and use Meringue Powder?............
I taught some 20 (YIKES!) yrs ago. Wilton does insist that using meringue powder makes the icing crust but.........
it's the amount of suger to shortening (be it butter or whatever) that allows cursting. More suger, less fat more crusting and a drier icing. Meringue powder is NOT what makes it curst. The amount used only allows for a very slightest hint of crusting........but Wilton is in the business of selling product :)
haha thanks for the tip. Ya they were telling me that its purpose is to crust the icing,