Originally Posted by aisrad
I have taken all the Wilton classes, but there was a lot I didn't learn in the class and I don't live in an area where other classes are available. I figured at first it was my buttercream (which I did chill after putting on my cake), because my Wilton teacher actually told us never to use non crusting buttercreams, because you'd end up with all sorts of problems. So, when I started having issues, I immediately assumed it was because I didn't listen to her and use a crusting buttercream. I realize now with all the feedback I've been given, that my issue was a support issue. Unfortunately, the internet is the only place I can go to with cake questions and I appreciate people be willing to help me, even if the answer to my issue is quite obvious to most cake decorators.
I'm really sorry that a Wilton certified teacher said this stuff. I didn't know how to word my question about your source.
The Wilton website has correct information about icings and supports.
I learned out of the 1970's Wilton books (no classes anywhere near where I lived then). You should pick up a few of the Celebrate hardbacks on ebay if you can find them for $10 plus shipping. They are goldmines. The patterns are all on the Wilton website ("pattern locator" on left side of homepage) another goldmine right there.
You can also check a local library for the Joy of Cooking if you don't have your own copy. Lots of good recipes and advice in there.
I buy used books from abebooks.com because they come to my front door--after I check out the "look inside" featuire on amazon. You can price shop.