Please help this newbie to WB - can I use it IN the cake mix? Can I use it in a chocolate cake mix? Or is it just used in BC? I am a 'fondant' girl, so my buttercream usage is just for filling and crumbcoating (and some attaching). And I use butter-based buttercream - I don't do the shortening thing.
Thanks in advance, can't wait to use the WB, it will be nice to taste vs just smelling! LOL!