PayGate has links to all major acquiring banks throughout Africa and worldwide.Ĭard transactions are processed using PCI DSS Certified systems. (Visa™ | MasterCard® | American Express™ | Diners™) With PayGate you can accept payments worldwide from all Credit, Debit, Cheque & Hybrid cards issued by: We cannot guarantee overnight delivery. Orders placed after 11am are only processed the following day.ĮFT payments: Should you select EFT as your payment option, please allow 2 extra days, as we only dispatch once the funds have cleared in our account. Processing times can be delayed during peak seasons and during SALES (Black Friday) No express option during SALESĬourier transit times can vary should there be protests, major accidents and/or vehicle breakdowns. Local pickup is 2-3 working days: Hilton, KZN only. Standard courier is 3-7 working days: Western & Eastern Cape 5-7 days, Gauteng 3-7 days and KZN 3-5 days.Įxpress courier is 1-3 working days: Western & Eastern Cape are 3 days, Gauteng and KZN are 1-3 days. (this excludes weekends and public holidays) Local pick available for collection ONLY at our local PostNet office in Hilton: 39 Hilton Ave, Leonard, Hilton, 3245, KwaZulu-Natal. Terms and conditions for delivery times and courier feesįree delivery ONLY if you spend R650 or more (excludes Express courier option).Īll courier fee charges are subject to change. I store my royal icing on a shelf in a cupboard (not in the fridge) Royal icing has a long shelf life. Make sure you always keep your icing covered with a tight fitting lid. Icing dries incredibly fast, as soon as it comes into contact with air. Stencil consistency – very thick (2 tablespoons of thick icing, add 2 drops of water) but it must have a slight shine to it otherwise it’ll be dry and won’t smooth over your stencil nicely. Piping consistency – similar to toothpaste consistency, this is for the detail. Remember you have to mix your icing into different consistencies when icing your biscuits.įlooding consistency – similar to shampoo consistency, this outlines and fills the biscuit. It must be soft or stiff peak, depending on what you are planning to use it for. Don’t over mix your icing as this leads to all sorts of drying problems. Once your icing is thick & shiny, it’s ready to use. I always like to use my K – beater rather than the whisk beater, I find that the whisk beater incorporates too much air into the icing creating a spongy icing, which isn’t great for mixing up icing consistencies at a later stage. Keep the mixer on a low speed until all the icing is mixed together, then turn it onto high and beat for about a minute until the royal icing is thick. Now add the actiwhite mixture to your icing sugar. Add 1/2 a teaspoon of cream of tartar to your sifted icing sugar. Always sift your icing sugar to prevent any future blockages in your nozzles. Sift your 1kg of icing sugar into your mixer bowl. Place 2 tbsp of Actiwhite powder and 140ml water into the bowl, mix it together so that the powder granules can dissolve. If you can’t find actiwhite in your area, omit the powder and water and add 140ml of fresh egg white to your icing sugar, and follow the recipe.īuy our biscuit recipe card with royal icing consistency help for only R99Ģ tbsp Actiwhite powder (also known as meringue powder) Obviously it also eliminates the risk of salmonella. I now always use the actiwhite powder when I make royal icing, I find it has a much better consistency, a longer shelf life and I do not need to store the royal icing in the fridge. It took many attempts, but I finally got the recipe right. It is slightly different to meringue powder, so I couldn’t use the same recipe. Then I discovered actiwhite powder, which is the South African version of meringue powder. When I first started making royal icing using an egg white substitute, I couldn’t find ‘meringue powder’ in South Africa (not easily) I had to import it from America.
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