How to Make Glass Sugar Dome

[@tnn-cj3vy]

for anyone thinking of making this, i tried demolding it 3 different times and the dome broke every time. IT'S HARD. and even if you manage to do it, your dome may look a bit uneven in the end. try wrapping the inside of the ring in plastic cling wrap and then applying oil, the sugar dome will literally come out of the mold without any pressure at all. it's so much easier.

[@philkhoury]

That’s a great tip! Take note everyone!

[@ThatMatahari]

It doesn't look easy at all. A exact science really.

[@samaraisnt]

They make cutter molds like that that open, I think those would be perfect for this.

[@michaelnoeldner3279]

Seen this on School of Chocolate and I needed more detail on how to do it. Thanks for the video your tutorial worked.

[@familyd6558]

same!

[@yashmunot8634]

Same me too

[@georgiscakes]

Same here!

[@ldhoffmann01]

Brilliant and perfectly explained, thank you Philip and also to the person who recommended coating the ring with cling film :)

[@mikebiondi6621]

Tried it twice w double cling wrap and it went right through both times.

[@akashchawlani4329]

Same here😂

[@Lachumiashogan]

Hi there I'm a small business person from Malaysia... I Learn many tips from your videos tq...

[@Robino439]

One of the best cooking toturials out there, so clear and a perfect explanation!

[@philkhoury]

Thanks alot!

[@Hortondlfn1]

I is GLORIOUSLY impressed! Thank you for showing the process in real time - that takes a great deal of the guesswork (which, for me = apprehension), out of it.

[@patisserie1524]

PATIsserie Ok, i just made it and i have the tips of the mistakes that I made.. The right material of the film is PVC that sometimes actually says in the package that widstands 120C to -10C. Then nobody told me the ring would get absolutely hot and start burning my fingers which i would made me let loose and riun the soft texture. Then i shamesly didnt grease my ring so the caramel stayed sticking on it and i had to break the dome to take it out. As last, i put a bit too much caramel in the ring so the dome was very thick at the border. I weighed it and for my 15cm ring, its ok to use just 50g of the melted sugar.

[@TheSimplyCooking]

Thanks love!

[@curious5473]

Thanks for sharing. 💗

[@anupeter3604]

Thanks for sharing

[@krazykara1327]

Thx dear

[@ingridaragon5417]

Thank you. How long do the sugar domes last? I want to make Christmas snow globe cupcakes as gifts for my coworkers but not sure if they would hold up in d open

[@adamchurvis1]

Thank you for giving full credit to Amaury Guichon. Very honorable. EDIT AFTER WATCHING: Outstanding instructional content and format -- especially showing it in real time. Subbed your channel based on this, my first contact with it. Bravo, maestro.

[@philkhoury]

Thanks Adam! Credit where it’s due!

[@marcoperniciaro85]

Nice video , i will do it tomorrow in my restaurant just using isomalt instead .. thanks a lot

[@joseepelser5675]

Je vais certainement essayer. C'est la premiere fois que j'ai vu cela. Jr suis espoustoufflée. Félicitations Amaury Guichon.

[@juhyunpark4941]

Thank you for a great recipe. Seems like it takes few minutes to make a single dome, then rest of the syrup won’t set while leaving it aside? Can I reheat the syrup if it sets too much before pouring on top of the cling wrap?

[@philkhoury]

Yes! of course. I put my syrup back on a VERY low heat to keep it at temperature. After 2-3 goes you may need to reheat on a higher temperature, and swirl it around the pan and let it cool down again. Hope this makes sense!

[@mckennalee2597]

How do you get the cling wrap to not melt? Every time I put the sugar on it, it melts through before I can make the dome. I let it cool until 110°C too and it still melts through multiple layers of cling wrap

[@phoneheaded]

There is a specific heat resistant plastic wrap that you need to do this. When buying, make sure your plastic wrap is rated for heat.

[@elvisvelic4179]

I used a special kind of clingwrap that can be used in the oven, restaurants usually have this kind of clingwrap. Bought my online and it works perfectly. Instead of oiling the ring I used a silikon mat that I cut to the size of the ring that I'm using, no more worries that it will break and the sugar doesn't stick to the silikon mat ☺️

[@princesse523]

And you glue the edges together ? 🤔

[@elvisvelic4179]

@@princesse523 No you don't have to glue the edges, you just put it on the inside of the cutting ring without glueing the edges and it comes out easily and doesn't break. It's just there so the sugar doesn't stick on the metal ring 😊

[@princesse523]

@@elvisvelic4179 Thanks

[@eyeofthetiger4214]

Thanks for sharing this trick. I always wanted to know how Armuary Guichon did this for the Compass

[@SuperSherry1959]

Great demo. Thank you. I would like to make quite a few of these to cover cupcakes as Christmas gifts. I realise I wouldn't be able to place on the cupcakes until the last moment possible. Would setting them in a sugarpaste ring help? Also how long will they last once made?

[@philkhoury]

This is a VERY tricky technique! Reserved for use as a last minute addition to something like a plated dessert. If you were doing this keep them in a large airtight container with some moisture absorbing silica beads

[@mt-cd4oy]

@@philkhoury I want to make 60 of these for use for two days. How far ahead can I make these?

[@loiskwan6663]

0:04 0:04 0:04 and

[@amittrivedimotivationalspe9866]

Thank you very much for teaching 🥰🥰🥰

[@مواضيعمختلفةصلاحالدينشرعي]

thx so much .may god protect you beautifull hands

[@anversailles]

I did this and failed the first time because my cling wrap was old and kind of flimsy, tearing every time. I bought new extra strength ones and it worked perfectly. To anyone making this, make sure your cling wrap is of good quality.

[@philkhoury]

Thanks for sharing your experience!

[@sumitradeb8613]

thank you so much,I also faced the problem of this flimsy type of cling wrap and didn’t know what to do .

[@wightknightphotography917]

Hi Phillip, we followed your instructions to the letter and when we poured the cooled sugar on to the cling film, it melted straight through. What are we doing wrong?

[@PaulHewsonPhD]

Me too, there must be different types of clingfilm

[@flocon1734]

OK. But if you want to make more than one, what do you do with the yet unused sugar to keep it warm enough ? And is it necessary to change the film between two domes ? Nice to see

[@brutalmadness9099]

I'm also wondering ahahaha!

[@crazzzyyychidiya]

Such a beautiful yet simple technique even for beginners! Thank you so much.

[@michaelmacintyrelisboa6154]

Thank you Philip, I was looking for a simple straightforward video on that. Keep up the good work

[@philkhoury]

Thanks Michael!

[@AmalAbdelmagid]

روعة ❤❤ عاشت الأيادي ✌️✌️ أستاذ ورئيس قسم وبجدارة

[@miskyloo887]

Beautiful.. Thank you.. Gotta get myself a thermometer and then I ll try it..

[@nutanbhosale6286]

God bless you for Sharing beautiful knowledge

[@cristinapetrea2523]

Hi,this is a great tutorial. Can I preserve the dome in the fridge and how long? Thanks

[@beenasuresh9023]

all the way from India. love u and ur creativity. god bless u dear

[@SnowSugarBakery]

Hello! You have a great channel and I get a lot of inspiration from it ❤👊😉. I wonder when I make these sugar domes, what should I do to make the edges round and nice? Thanks!

[@jasonbatalla6091]

Thanks for the video. I'll try this at my final

[@t.s8113]

Thank you for your instructional video. I plan to try and make domes to cover little holiday cakes.

[@julietabraham476]

Excellent demonstration of a super transparent dome.Thanks sooo much.

[@storiesforkids4569]

Thanks very much for this video, i wish if you also show us how to safely trim the sides

[@toshiyukisuzuki7610]

Would be really nice if you show how to trim the rough edges ... Thanks.

[@uraniakusk593]

Wow amazing, I will definitely try this!!!!!!

[@suzettemackenzie5562]

Hi i tried this and poor when it was 110 c but it melts the gling wrap and fall trough , also if you push on it it does not make a bubble like your what do i do wrong🤔🙄😅😅

[@jamesblonde2402]

Thanks for this, the culinary tutorial I never knew I needed! Now I have to make 20 for my pop-up restaurant lux edition to cover my dessert! How many domes of the size you demonstrated would the mixture make? Also how lokg can these be kept stored and is it best to store in refrigerator? Thanks!

[@AZ-so3xh]

Wow, that’s amazing technique. Merry Christmas to everyone:)

[@МаруськаИванченко]

Thank you from Russia, great, very interesting, try it in my kitchen, regards)

[@davidfred2123]

I have no idea what I'm doing wrong. I get it the temp you say and within 2-3 seconds it melts through my 2 sheets of cling wrap. I bring it to 105 Celsius and it's too thick to stretch but if I add pressure it blows a hole in it. Are you using a special type of cling wrap or just any you can find at the store?

[@RafMaz55]

hi, wonderful video.. very nice! a question, where can i retain the sugar dome until the cake is done?

[@alanlangridge4339]

What cling wrap do you use? I've got a candy thermometer so am confident in my temperatures but the name brand cling wrap I'm using (Glad) just melts straight through all the layers...

[@helgalang8427]

Hi Philip, I speak German, so I have a question, because I am not sure I understood everything right. The temperatur you have poured the sirup on the clink wrap were 110° C? Thanks for your sharing, the dome looks amazing and can be used for so many nice decorations.

[@frankcohen-clevermoe]

Ja, er sagte, es sei gut, bei 100 bis 120 C mit dem Zucker zu arbeiten. Ich bin Amerikaner in California. Wenn ich Glad Cling N Seal Lebensmittelfolie bei über 105 °C verwende, löst sich die Folie auf und ruiniert die Kuppel. Ich werde es als nächstes mit Stretch-Title Plastic Wrap versuchen. -Frank

[@helgalang8427]

@@frankcohen-clevermoe Hi Frank, danke für deine Antwort. Ja, ich habe auch das selbe Problem, meine Folie löst sich auch auf sobald ich die Glukose drauf leere. Vielleicht könnte es mit einer Silikonmatte funktionieren? Liebe Grüße nach Californien Helga

[@frankcohen-clevermoe]

@@helgalang8427 Ich habe es zum Laufen gebracht. Ich bin von Glad Wrap zu Stretch-Tite gewechselt. Es hält der Hitze stand, ohne zu brechen. Außerdem fand ich, dass ein 6-Zoll-Kuchenschneider mir größere Kuppeln gab und es ist auch einfacher zu machen.

[@helgalang8427]

@@frankcohen-clevermoe Hmmm, ich glaube dieses Stretch Tite gibt es bei mir nicht. Danke für deine Hilfe Frank ;-)

[@hardspun1522]

I've tried this exactly like how you said and the syrup melts right through the shrink wrap every time. Is there a certain brand or type of wrap to use?

[@vickyschapansky4329]

I think that means your syrup is still to hot. Maybe you let it chill a little bit longer.

[@nutanbhosale6286]

Thank you my child for sharing best knowledge be blessed .

[@philkhoury]

You’re welcome!

[@pinoficara]

I gave it a go and it worked really well both with your formula and with pure isomalt (no water). Thank you!

[@davidfred2123]

Did you use regular cling wrap? I get the candy almost 100° cooler than he say in video and it still melts through mine

[@KopiKuceng]

@@davidfred2123 mine too. I took a bit of search, turns out it better to use cling wrap that has pvc material in it.

[@catmaiduyen7332]

What a wonderful sharing. Thanks so much

[@SvetlanaNesic]

Great tutorial. I made it successfully after 6 attempts but it still needs some perfecting I have couple of questions… you sad I can make it in advance. My question is how long (how many dsys) in advance I can make it and how to store it? In the fridge or room temperature? In airtight containers? Another issue I ran into is that by the time I make the dome, the sugar in my saucepan has already hardened and I need to reheat it or mIe another batch. How to make myself more time efficient so I van really make 5 domes from the same batch? Thanks 😊

[@ermasdaughter]

With sugar being hydroscopic, have you made these in advance for larger products? If so, how did you store them? Thank you!

[@rachemmcgrath7772]

Hey, great technique which I can't wait to try... would this work with isomalt?

[@philkhoury]

Hey Yes it would!

[@tonybake62]

Thank you, my exact question @

[@mithrano5431]

Great tutorial, thx for sharing mate. Impressive and creative technique.

[@uzmamunir5583]

Very easy to follow, will try 👍

[@philkhoury]

Good luck! It's a really tricky technique, but I whish all the success! It took e about 20 turns to figure out the tricks before I got my first successful one.

[@Thomagedu]

Can the rest of the sugar just be reheated and repeated?

[@nataliacapelle4650]

Thanks for the tips and the explanation! I have a question, do you need several bowls and rings as while working, the sugar will lower the temperature or is it ok, to re heat with precautions?

[@philkhoury]

Hi! You can definitely reheat, but going between a couple of bowls is a great idea! Each takes a few minutes to make

[@susanagonzalez1426]

Eres el MEJOR !!! Saludos desde Veracruz México 🇲🇽

[@danaa2480]

I cannot wait to try this. Stupid question: is Karo syrup the same as glucose?

[@ouwesdebouwes3224]

yes but no. the watercontent in karo syrup is higher and therefore unsuitable for this application

[@danaa2480]

Thank you!

[@Zothiqueness]

I can't imagine when I'd need to know this but now I do! Very cool.

[@malnafoygi1]

Thank you so much for this! Got it right on my first try! No air bubbles, clear as glass!!! :)

[@philkhoury]

Yessss! So glad to hear!

[@suzettemackenzie5562]

Hi what type of cling wrap did you use as mine burn trough

[@hinasyed2569]

Can I use different shapes with these like say a heart or a flower?

[@josemarra969]

Thank you for the video. I was searching for it.

[@Thebeastiesbakery]

I love sugar work I cannot wait to try this 🙏🏽, thank you for this love that it’s in grams .

[@philkhoury]

My Pleasure! Good luck!

[@colourcrush]

@@philkhoury hi...loved this video n i tried it many times but i never had a crystal clear dome .there are always remain bubbles..please give me some advice if i hv to take care of something. Love from India❤️

[@pauletteroy8637]

Can you keep the sugar at the 120 simmer temp so you have time to make numerous domes?

[@beewee7024]

Hi, what's the secret? I only get a light curved more or less flat "chip" but no dome. If I press too hard, the foil bursts. I bought a premium foil because the cheap one always melts above 80 degrees.

[@NM-ce2if]

could you show us how to achieve a clean edge

[@happysundae3670]

I followed the instruction and had a try. 110 oC sugar just melted my parafilm. Could I ask for the brand of parafilm you used?

[@23rlwalker]

I used saran wrap brand and same problem! It went right through. The video is a year old, but maybe someone in the know will check back at the comments for this holiday season 🤞

[@elvisvelic4179]

I had the same problem, then I decided to try it on 115 instead because it's more smooth and fluid then at 110, and managed to make one. 110 degrees made it to hard for the wrap and broke every single time. Hope this info helps you guys☺️

[@frustories7638]

Works just fine with microwavable film 🥰

[@margauxplouhinec7087]

It looks fantastic! Thank you for sharing the trick. Do you have to use new cling wrap every time you want to make a new dome ? Is it possible to make for examples 5 domes in a row or the temperature of the sugar syrup will drop too quickly ?

[@philkhoury]

HI Margaux! You do need fresh cling wrap each time. The domes are quite slow to make, and i'd recommend keeping the pan on very low heat to maintain temperature. You could make about 5 with this recipe quantity :)

[@margauxplouhinec7087]

@@philkhoury thanks for your quick reply

[@souphow-to-soup]

so cool, helpful to my desserts. much more translucent then Japanese Agar. Cool. Subscribed. Thank you.

[@flashlight_operator8027]

Anyone else have a hard time keeping it from melting through the cling wrap? Tried 2 different brands and the syrup was ether too hot and melted through or too cold and didn't move

[@cuisinerdomicilejeanjacque4432]

TANKS FOR THE RECIPE.....YOU ARE GREAT THANKS WERY MUCH

[@plumhtv3891]

This seems so nice! It looks easy a'd smooth to do, but I'm sure it will be a struggle practising haha ! :) I have difficulties to find glucose in small quantity over there (I don't need 1kg pot of glucose :( ). Is there a clue to replace it ? Thank you.

[@philkhoury]

Hi le Chat! You could go without the glucose, but it will be just slightly more difficult, but not majorly. The glucose gives the sugar slight extensibility, moisture and brings down the working temperature of the syrup. Hope that makes sense?!

[@plumhtv3891]

@@philkhoury Thanks! It does. Let's take the first paw now 😁

[@plumhtv3891]

Ow ! Uh... What are the proportions without the glucose ?

[@philkhoury]

@@plumhtv3891 I'd just replace the glucose with sugar.

[@plumhtv3891]

@@philkhoury I guess I have to Ork Orh higher temperatures do I ? How many ?

[@sandrasoaresd9198]

Wowww that was a great video. Thank you Philip 😘

[@lavdrim9317]

Thank you so much Man. We Need more from yout Kitchen very nice

[@salut4396]

To make the edges cleaner, can we put it over a flat heated stove to smoothen it out? Would that work?

[@biteyrankles138]

Thank you!

[@handiann]

Fabulous effect! I’d like to do some of these for my little cake shop for Christmas, but can’t guarantee they’ll all sell in one day. Do you have any idea what might happen to the domes when they’re on cakes for 2 or 3 days please? Will they collapse, do you think? Thank you 😊

[@kukulidouce2014]

"These can be made ahead and carefully storied in a sealed container with silica beads to absorb moisture, but should be placed on a dessert close to serving..."

[@handiann]

@@kukulidouce2014 Thank. You - I thought that might be the case, so probably not suitable for me then 😢

[@TheRindy84]

@@handiann It might do to have the cakes ahead of time and the domes be made fresh daily.

[@kikijewell2967]

I wonder if you can make a display using plastic domes, then place the sugar dome at time of purchase? Like sushi restaurants do!

[@zestybutterfly7161]

That's ingenious!

[@philkhoury]

Thanks!

[@julienperrottet1234]

Hey mate. Thanks for this video! I'm using the same digital thermometer as yours but the sugar just burns right on through the cling wrap. Do you know what I might be doing wrong? Cheers!

[@philkhoury]

Thanks Julien! I believe it needs to be made from pvc. You want to let it cool slightly to quoted temp

[@happysundae3670]

I met the same problem! Want to ask for the brand of cling wrap

[@valhallamcgaughey3720]

My sugar burns through the cling wrap as well! I don’t think it’s a temperature problem because I tried this at various temperatures and it still melts a hole in the cling wrap (2 layers) even when the sugar is too cool to get full off my spoon onto the cling wrap.

[@happysundae3670]

@@valhallamcgaughey3720 I have figured out a perfect solution. Stretch-Tite Premium Plastic Food Wrap works. Two layers of this cling wrap could endure 117 degrees celsius.

[@luvnafctn]

@@happysundae3670 OMG, thank you for sharing! I have been scouring the internet with no luck!

[@marialuisamalnero2711]

Spectacular! Wow! !! The best dome ever

[@philkhoury]

Thank you Maria!

[@Turboy65]

This makes me want to make some fun "broken glass fragments" out of glass sugar and serve them as snacks at my next party. Here, eat some broken glass.

[@adanmeza7718]

Hi! I just attempted multiple times and it's not taking shape. It's actually pushing down instead of up. I did use a candy thermometer and used a scale to weigh everything. I'm just confused as to what is the issue.

[@vincentchan1173]

Your cling film is likely leaking air from the container. The internal pressure of the trapped air is what forces the dome upwards. That would be my guess anyway.

[@ginalau134]

Hi how about the rest of the heated sugar . If it cools down while making the dome ，can I reheat it . Will that change the colour of the sugar after repeated hearing ?

[@aksharabavkar6121]

It's lovely..... Is it normal sugar you have used

[@philkhoury]

Thanks! Yes it is

[@browniemushroom]

THIS IS JUST AMAZING😍 GONNA TRY THIS SOON!

[@vincentchan1173]

THANK YOIU SO MUCH FOR POSTING THIS PHILIP!!!

[@XX-gy7ue]

MERRY 🎄 CHRISTMAS SPECTACULAR !

[@patriciaflorian4367]

Thanks for sharing

[@genovevabarreto7249]

Wonderful, the sugar syrup is poured hot over the bowl with cling film?

[@leilamenzer3489]

Thank you

[@philkhoury]

You're welcome!

[@massabielle2821]

A-mazing!!!!!!! Mad gratitude! 🥰

[@sandhyaantony3459]

Awesome 👌 thank you for the detailed video. I am your new subscriber.

[@chakotaychakotay2979]

@philkhoury hey man, great video, i got a question. im in europe, our cling film is heat resistant up to 100 degrees C. ive tried your method, however, when im pouring around 120 degrees, it will instantaneously burn through the film, and if i pour around 105 degrees despite the correct sugar and syrup ratio its too thick to pour. ive also tried to add more sugar, then it was ok to pour around 100 degrees, but then it did not harden. where am i going wrong?

[@seahawkansson]

Would it work to flip the mold so the rounder edge is against the clingwrap? Thinking the risk for puncture would be less...

[@philkhoury]

I've tried this but much the same.. Its generally quite a tricky little technique

[@العنزي-الكويت]

ابدااااع ماشاء الله تبارك الرحمن 😊👏👏👏👏👏👍

[@rtcsassolucionesinteligent1986]

Thanks for your amazing video. What do you think if I use a silicone membrane? It's possible that functions well. I wait your opinion, thanks

[@ilazo3963]

I think it wouldn't stretch enough. Needs to be incredibly thin with high tensile strength.

[@sugar.butter]

Wow... spectacular

[@philkhoury]

Thanks!

[@cake3020]

can you store these for few days to use later? if so how do you store them? thanks!

[@kimclemence555]

Can I make these bigger? Looking to do a ginger bread house(miniature) inside a glass dome so it is like a snow globe. For the competition everything has to be edible.

[@brigittesladky6331]

Thank you so much!!!

[@sabinapalmer1575]

Hi, thank you for the demo! Would this also work with rectangular cutter? And also if I spray the dome with edible glaze spray, would it last longer before starting to melt?

[@philkhoury]

Hi Sabina! I’ve never used the spray product you talk about. I haven’t tried a rectangular mould. With some practice it could work but it will be round in the middle.

[@sabinapalmer1575]

@@philkhoury oh, logical, yes.. thank you for your answer, haven't tried it yet 😊

[@touferdocherty3765]

Amazing video. Keep up the perfect work 🤍

[@philkhoury]

Thank you!