I have yet to have a go, at applying silver leaf to a cake…. there are plenty of tutorials around.
My question is… how does it affect flavour and the palette?
If you’ve ever had a bit of food, which has been served up, with a little bit of alfoil, that has gone undetected… you will know what I mean!
Does it leave a metallic after-taste?
I guess it is so fine, it’s not going to feel horrible on the tongue?
And if anyone out there knows… do the same answers apply to gold leaf?