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.