Hi........I have the gold to use on 50th anniversary cake, and am curious if I need to use alot to make the BC gold..............does anyone have pics of cakes they have done using this gold? Does it alter the taste or leave any guests with gold teeth? 
Hi! I used Americolor Gold for this cake: http://www.cakecentral.com/cake-photo_58459.html
You shouldn't have to add too much to get a nice gold color. The color didn't alter the taste of my icing at all. I don't know about any gold teeth/mouths at the party (I wasn't there), but I would guess that wouldn't be a problem with any shade of yellow/gold. 
Yes, I've used it on this cake http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=94158 (sorry, it's not a great pic).
I also used it on this cake http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=581763, but I mixed luster dust with vodka and poured that into my BC, plus added the Amerigold Gold #135.
I wouldn't say you have to use "a lot", but you use way more than the tip of a toothpick. I've only ever bought the one bottle, made two cakes with it, and still have 1/2 a bottle left.
does it really looks metallic gold or is just like a very dark yellow, in the pictures you can't tell
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