Hi, many decorators love them. Many don,t. Lots have changed to bubble tea straws,Don,t know what they used before the bubble tea straws. Some have switched to single plate system. Everyone is different. I use them all, depending on what i am doing. I,ve never had one problem with the wooden dowels. They,ve been around for 100 yrs. They (wilton) are made for cakes. I,ve seen where some use the cookie sticks, then read where the cakes fell because of the moisture. I see FAMOUS (ones with the dvd's and teach all over the world )decorators, use the long wooden dowels thru 4-5 tiers of cakes for stability, etc. They are not wilton, but , they are used. So, you will get many different answers to your question. I would think the moisture of the cake(with fillings, etc.) would just eat right thru the fondant or chocolate coated dowels. I have used the poly dowels, etc. Good Luck with any thing you use. If you haven,t been decorating long, then you are probably reading more about the bubble tea straws or Leah_s favorite single plate system. Look this up on this site. She is a great decorator and gives great advice.