How to Make Glass Sugar Dome

  • Am Vor year

    Philip KhouryPhilip Khoury

    A step-by-step tutorial video on making the superfine, glass-like edible sugar domes with cling film, as seen in my Christmas Bauble Cake, and famously in Amaury Guichon's Compass Cake. This technique was originally created by JF Deguignet. The how-to shows cooking sugar, glucose and water along with the technique and specific temperature for creating a very fine, glasslike sugar dome with cling film for desserts, cakes and pastry.

    REMEMBER! This is a fiddly and tricky technique, if you're a novice, it may take quite a few attempts to get right. Precision is key, as much as practise. It took me around 20 attempts to get my first dome when first trying this technique!

    Makes 5x 7cm diameter domes

    Ingredients
    Glucose 50g (2.5tbsp)
    Sugar 100g (1/2cup)
    Water 50g (3tbsp +1tsp)

    Equipment
    Digital thermometer (make sure it has an instant read function like this amzn.to/35CCvFU )
    Plastic cling wrap (I've tried a number of supermarket brands made from ldpe and all worked fine!)
    Glass bowl
    Plain stainless steel cutters
    Small saucepan
    Table spoon
    Stovetop

    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.

    PLEASE EXERCISE CAUTION! This technique does involve the handling of sugar above 100*C and appropriate caution should be taken. If you're a novice, I highly recommend taking care with this and having a bowl of iced water nearby, so you can dip your fingers immediately into if you were to come into contact with hot sugar to avoid harm.

    Instagram: @philkhoury

    © 2020 Philip Khoury. All rights reserved

Flocon 17
Flocon 17

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

Vor 9 Monate
Shez Bobbit
Shez Bobbit

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?

Vor 2 Monate
Philip Khoury
Philip Khoury

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

Vor Monat
Payal Trivedi
Payal Trivedi

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

Vor 10 Monate
Adam Churvis
Adam Churvis

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.

Vor Monat
Philip Khoury
Philip Khoury

Thanks Adam! Credit where it’s due!

Vor Monat
Natalia Capelle
Natalia Capelle

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?

Vor 11 Monate
Philip Khoury
Philip Khoury

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

Vor 11 Monate
Fudkomma
Fudkomma

Hi Philip! Thank you for the amazing video!! I would like to know what could we do to trim the excess on the edges to make them smooth and flat?

Vor Monat
Margaux Plouhinec
Margaux Plouhinec

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 ?

Vor year
Margaux Plouhinec
Margaux Plouhinec

@Philip Khoury thanks for your quick reply

Vor year
Philip Khoury
Philip Khoury

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 :)

Vor year
Brownie J
Brownie J

THIS IS JUST AMAZING😍 GONNA TRY THIS SOON!

Vor 4 Monate
Michael Macintyre Lisboa
Michael Macintyre Lisboa

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

Vor 8 Monate
Philip Khoury
Philip Khoury

Thanks Michael!

Vor Monat
Juhyun Park
Juhyun Park

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?

Vor year
Philip Khoury
Philip Khoury

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!

Vor year
Sabina Palmer
Sabina Palmer

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?

Vor 2 Monate
Sabina Palmer
Sabina Palmer

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

Vor Monat
Philip Khoury
Philip Khoury

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.

Vor Monat
Pino FICARA
Pino FICARA

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

Vor 9 Monate
Raffaele Mazzocca
Raffaele Mazzocca

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

Vor 11 Monate
fluffypenguinbabe
fluffypenguinbabe

That technique is amazing! Could I ask what brand of thermometer you are using/would recommend? I can't really afford to buy anything super fancy, but it goes without saying that the cheap ones aren't the most accurate :\

Vor year
Happy Sundae
Happy Sundae

Hi, 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.

Vor 26 Tage
K Burns
K Burns

A tip, don't buy the £3.50 one from asda, the lag burnt my sugar :( then I was holding it with my pot tilted so I could get a better reading. 1 second it read 114, then I shoogled it and suddenly it read 121! No wonder I'm melting all my cling!

Vor 27 Tage
Philip Khoury
Philip Khoury

Hey! I'd recommend any thermometer marketed for food use that is 'instant read" (this means it is designed to display the temperature very quickly) If there is a lag, you risk overcooking your sugar. Like this one which is pretty affordable if you're in the UK(?) water resistant, and instant reading. https://amzn.to/35CCvFU

Vor year
Ruhi Art
Ruhi Art

Great job just amazing 😊

Vor year
Nagihan Kot
Nagihan Kot

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

Vor 10 Monate
Cannabis Dreams
Cannabis Dreams

@Suzette Mackenzie pvc

Vor Monat
Suzette Mackenzie
Suzette Mackenzie

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

Vor 5 Monate
Philip Khoury
Philip Khoury

Yessss! So glad to hear!

Vor 10 Monate
Abdullah
Abdullah

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

Vor 11 Monate
Z
Z

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

Vor 2 Monate
The Bite with Craig and Tess
The Bite with Craig and Tess

Beautifully done!

Vor year
Philip Khoury
Philip Khoury

Thanks!

Vor year
Parili couture cakes
Parili couture cakes

Really nice technique! 💕 do you reheat the remaining sugar in the pot before reusing it?

Vor year
Parili couture cakes
Parili couture cakes

@Philip Khoury thank you 🙏🏾

Vor year
Philip Khoury
Philip Khoury

Thanks! Yes you can get about 4-5 domes from this quantity. Careful management of the temperature, and practice of the technique are essential! Wish I could say it was easy, but it took many attempts to figure out the technique and i have shared al the tips I thought could help

Vor year
Juliet Abraham
Juliet Abraham

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

Vor Monat
T.S
T.S

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

Vor 2 Monate
Michelle Allen
Michelle Allen

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

Vor 4 Monate
Mary Bean
Mary Bean

You can glaze it to prevent oxidation!

Vor 3 Monate
RTC SAS SOLUCIONES INTELIGENTES
RTC SAS SOLUCIONES INTELIGENTES

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

Vor 23 Tage
handiann
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 😊

Vor 2 Monate
handiann
handiann

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

Vor 2 Monate
Kukuli Douce
Kukuli Douce

"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..."

Vor 2 Monate
Toufer Docherty
Toufer Docherty

Amazing video. Keep up the perfect work 🤍

Vor 11 Monate
Philip Khoury
Philip Khoury

Thank you!

Vor 10 Monate
Le Chat
Le Chat

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.

Vor year
Philip Khoury
Philip Khoury

@Le Chat sorry I couldn’t tell you exactly you would need to try. Not a technique for the faint hearted! Took me many attempts to get it right

Vor Monat
Le Chat
Le Chat

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

Vor year
Philip Khoury
Philip Khoury

@Le Chat I'd just replace the glucose with sugar.

Vor year
Le Chat
Le Chat

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

Vor year
Le Chat
Le Chat

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

Vor year
Lim Li Xin
Lim Li Xin

Hi! I have a question! is there a way to store these domes without affecting the quality of it? Does Air tight container works?

Vor 6 Monate
Philip Khoury
Philip Khoury

Yes Airtight container will work perfectly. Throw in some silica dessicant packs for extra protection

Vor 6 Monate
Happy Sundae
Happy Sundae

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?

Vor Monat
Rachel Walker
Rachel Walker

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 🤞

Vor Monat
ctm23
ctm23

Hi Phil! Thanks a lot for the recipe. Unfortunately the sugar syrup melted the foil, even at 110 degrees. What kinda foil do you use?

Vor year
Philip Khoury
Philip Khoury

@Reet Bakers Hi! Glucose or corn syrup

Vor year
Reet Bakers
Reet Bakers

What are the ingredients? 50 g water 100 g sugar n third ingredient is what ??

Vor year
Philip Khoury
Philip Khoury

Hi! It's a regular plastic cling wrap made from LDPE (Low-Density Polyethylene). Some might be thinner or thicker, but I use it at 110-120*C

Vor year
Julien Perrottet
Julien Perrottet

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!

Vor 7 Monate
Happy Sundae
Happy Sundae

@Stephanie Schmidt My pleasure!

Vor 21 Tag
Stephanie Schmidt
Stephanie Schmidt

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

Vor 26 Tage
Happy Sundae
Happy Sundae

@Valhalla McGaughey 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.

Vor 26 Tage
Valhalla McGaughey
Valhalla McGaughey

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.

Vor 27 Tage
Happy Sundae
Happy Sundae

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

Vor Monat
Nahush Modak
Nahush Modak

Wow! I can't believe this!! Much appreciated man! Happy Holidays and a happy new year! P.S. you've got a new, happy sub! Keep up the good work

Vor year
Philip Khoury
Philip Khoury

@Nahush Modak Amazing news! It's such a tricky/delicate technique so it requires precision and practice. Glad you had a great result! The first time i did it when I was trying to figure out how it was done it took me 20 attempts!

Vor year
Nahush Modak
Nahush Modak

@Philip Khoury yes. I tried it. I got one dome correct (superfine) out of five and the syrup then set too hard. I didn't have a thermometer so what I did was more of a trial and error method!! The second time however, I got all of them correct!! Never been so happy!! Thanks!

Vor year
Philip Khoury
Philip Khoury

Thanks so much! Good luck with this fiddly technique!

Vor year
Stories Forkids
Stories Forkids

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

Vor 11 Monate
Linda C.
Linda C.

That is quite simply 👏 amazing ..

Vor 2 Monate
A Z
A Z

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

Vor 23 Tage
Cake
Cake

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

Vor Monat
Yvette Costa
Yvette Costa

Gorgeous!

Vor year
Kaylas Kooking
Kaylas Kooking

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

Vor year
Sheetal
Sheetal

@Philip Khoury 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❤️

Vor 10 Monate
Philip Khoury
Philip Khoury

My Pleasure! Good luck!

Vor year
Cristina More
Cristina More

Loved this !

Vor year
Philip Khoury
Philip Khoury

Thanks!

Vor year
Deanna
Deanna

Hi! Can I use this recipe in a silicone mold?

Vor 10 Monate
REBECCA NED
REBECCA NED

Awesome 👏 so excited to see this

Vor 4 Monate
yasir mohammed
yasir mohammed

Thats amazing waiting for more classes😍🥰🥰

Vor year
The Mommy & Michelle Channel!
The Mommy & Michelle Channel!

@Philip Khoury perfect, thank you! (Hoping to give this a try🤩)

Vor year
Philip Khoury
Philip Khoury

@The Mommy & Michelle Channel! Only if its in the ring! Should work fine

Vor year
The Mommy & Michelle Channel!
The Mommy & Michelle Channel!

🤗 do you think if I put a tiny bit of coconut oil in the metal ring it would mess it up? Was thinking of it to help the hardened sugar dome release after? Maybe not good if it mixes but unsure haha

Vor year
Philip Khoury
Philip Khoury

Thank you!

Vor year
Negrurismo
Negrurismo

I am making for christmas a version of your christmas decoration ball (from your IG). This will be extremely useful! Thanks for sharing =)

Vor year
Negrurismo
Negrurismo

@Philip Khoury I will post some pics if it works out :)

Vor year
Philip Khoury
Philip Khoury

My Pleasure! Goodluck and Merry Christmas!!!

Vor year
teeziedoesit
teeziedoesit

I'm curious... do you think putting the mix over sphere molds turned over could possible work in a similar way?

Vor year
Philip Khoury
Philip Khoury

Hi! You could but the sugar would be quite thick. This is super fine/thin, because it is almost as if it blown, the way glass is too. You can use this cooked sugar to pour into moulds and on sheets to make decorations, but they would be quite thick.

Vor year
Siham Alshihri
Siham Alshihri

Omg that's very very pretty!!!!!! Thank you

Vor 6 Monate
Uzma Munir
Uzma Munir

Very easy to follow, will try 👍

Vor year
Philip Khoury
Philip Khoury

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.

Vor year
Cook with Mudita
Cook with Mudita

Amazing ✨

Vor 8 Monate
Maria Luisa Malnero
Maria Luisa Malnero

Spectacular! Wow! !! The best dome ever

Vor year
Philip Khoury
Philip Khoury

Thank you Maria!

Vor year
Technique by Louis Ashok
Technique by Louis Ashok

Hey Thanks for your recipe! I tried it out but it burns a whole through the cling film at the temperature you suggested. Is there anything that can be done to prevent this? Is it the type of cling? Does the bowl need to be cold. Please let me know lol Thanks

Vor year
Rachel Walker
Rachel Walker

​@Philip Khoury Hi, I had this problem as well using a couple layers of saran wrap brand. I cooled the mixture down as low as physically possible, but it melted right through instantly. Could I be doing something else wrong if it's not the actual temp? Sorry to bother, and thank you!

Vor Monat
Technique by Louis Ashok
Technique by Louis Ashok

No I was using a sugar probe, but will try with digital one and let you know!

Vor 3 Monate
Philip Khoury
Philip Khoury

Hey Louis! You do need to push down very slowly. Are you using a digital thermometer?

Vor year
Beautydrops by Shija
Beautydrops by Shija

Amazing 👌

Vor 11 Monate
Alex Moore
Alex Moore

What size was the ring you used? Great video!

Vor Monat
catmai duyen
catmai duyen

What a wonderful sharing. Thanks so much

Vor Monat
Evie Goh
Evie Goh

Hi, can anyone tell me for Glucose, I found in the shop two items: 1) Glucose Brix 71% 2) Solid Glucose Powder - Which of these should I be measuring out for the glucose portion?

Vor Monat
Evie Goh
Evie Goh

@Philip Khoury Thank you so much for the reply and effort in making these videos and demonstrating the techniques!

Vor Monat
Philip Khoury
Philip Khoury

Glucose syrup!

Vor Monat
kalpana sharma
kalpana sharma

Wow its beautiful n amazing 😊😊

Vor 6 Monate
Dina bayan officiel دينا بيان
Dina bayan officiel دينا بيان

Beautiful done well done

Vor 10 Monate
Jacky Schmidt
Jacky Schmidt

Hi, I tried it several times today but my cling foil always broke. I also tried several temperatures from 110 to 120 degrees Celsius after the sugar cooled down from 150. Is there a special type of cling foil (available in Germany) I should use? Thanks and greetz, Jacqueline

Vor 11 Tage
Tony Bokun
Tony Bokun

use a cling foil on ceramic bowl or glass bowl with fine edges it has better grip

Vor 11 Tage
Adan Meza
Adan Meza

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.

Vor 10 Monate
Vincent Chan
Vincent Chan

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.

Vor 9 Monate
Foodiez Plate
Foodiez Plate

Hi! Is there anything i can use instead of glucose syrup?

Vor 21 Tag
B Milan O
B Milan O

I love this sugar dome

Vor 11 Monate
Rach Em McGrath
Rach Em McGrath

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

Vor year
tonybake62
tonybake62

Thank you, my exact question @

Vor year
Philip Khoury
Philip Khoury

Hey Yes it would!

Vor year
Mermaid Liara Channel
Mermaid Liara Channel

Hi! I tried this three times, but every time I pour the melted sugar on the film, the film immediately melts and the sugar falls through. I even tried dropping the temperature to 90 C instead of 110 C, but even then it melted a hole into the film. What I am doing wrong?

Vor 27 Tage
Philip Khoury
Philip Khoury

Oh no! I’m afraid you might need to try a few different types of cling film

Vor 27 Tage
mike biondi
mike biondi

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

Vor Monat
Valerie Li
Valerie Li

Hi. What is the substitute for glucose?

Vor 7 Monate
Rachel Walker
Rachel Walker

I don't know if this question has already been asked, but is there anything special about the cling wrap? I tried this multiple times, cooling the sugar mixture down as low as physically possible, but it melted through the double layer of cling wrap every time! Does anyone know what I'm doing wrong? Thank you!

Vor Monat
Trisha Pryce
Trisha Pryce

@mike biondi yeah this ain't workin with Saran wrap...I don't know what brand of wrap he used...but mine is melting... and when the syrup is cooled down, it gets too thick to pour

Vor 29 Tage
mike biondi
mike biondi

Tried it twice today with double wrap & both times it melted right through.

Vor Monat
Taís Shirakura
Taís Shirakura

Yes, I'm trying this technique right now, and my cling wrap is also melting :(

Vor Monat
D R
D R

How do I know if my cling film will withstand the temperature of the hot syrup?

Vor 3 Monate
Philip Khoury
Philip Khoury

Most cling films should work but just be careful with how much pressure you’re applying and make sure to monitor temperatures. And practice! It’s not a technique for the faint of heart and you’re working with boiling sugar!!

Vor Monat
Massabielle
Massabielle

A-mazing!!!!!!! Mad gratitude! 🥰

Vor 10 Monate
Emma Porter
Emma Porter

Will this recipe work to make half spheres in silicone moulds?

Vor 2 Monate
Soup How-to 煲湯-正呀!
Soup How-to 煲湯-正呀!

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

Vor 4 Monate
chiquiduque
chiquiduque

Excellent!!!! Thanks!

Vor 2 Monate
Nandita Lohia
Nandita Lohia

Is there any other option for glucose syrup?

Vor 3 Monate
Nour
Nour

Hello, is it possible to make these different colours? and to possibly paint things on them? :)

Vor 2 Monate
misky Loo
misky Loo

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

Vor 8 Monate
Susana Gonzalez
Susana Gonzalez

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

Vor Monat
Superb Media Content Creator
Superb Media Content Creator

This was great... does it work better with ISOmalt or Sugarpaste?

Vor 3 Monate
The Mommy & Michelle Channel!
The Mommy & Michelle Channel!

Beautiful & loved the video! New sub🤗

Vor year
Philip Khoury
Philip Khoury

Thanks so much!

Vor year
Matthias Heymann
Matthias Heymann

What purpose does the glucose have here? Does it affect color / transparency / consistency / boiling point? I notice that in some other videos on YouTube people just use sugar and water (no glucose).

Vor year
Donovan Moss
Donovan Moss

glucose causes it not to crystallise, if you reheat and stir this sugar syrup again without glucose it will crystallise.

Vor year
narglix
narglix

Can we replace glucose by something else ?

Vor 7 Monate
Hina Syed
Hina Syed

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

Vor 8 Tage
Chelsea Carter
Chelsea Carter

How would u do this to make a total circle like a glass ornament?

Vor 3 Monate
Jonathan Staley
Jonathan Staley

Awesome! Cheers!

Vor 11 Monate
Lavdrim
Lavdrim

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

Vor 8 Monate
Nour Nour
Nour Nour

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

Vor year
Food Logic
Food Logic

Wow that's amazing

Vor year
Chef Manish Rajput
Chef Manish Rajput

I Got it Thanks Chef 👍👍👍

Vor 9 Monate
Steph AfterSurgery
Steph AfterSurgery

so the cling wrap keeps melting in the center. is there something i can do different to stop this from happening?

Vor Monat
Philip Khoury
Philip Khoury

You may need to try a different cling film or go very slowly. It’s a very tricky technique that takes a lot of practise

Vor Monat
Sisca Lancaster
Sisca Lancaster

Good job 👍

Vor 3 Tage
Patricia Hernández
Patricia Hernández

Servirá si lo hago en moldes de silicón?

Vor 2 Monate
NUTAN Bhosale
NUTAN Bhosale

Thank you my child for sharing best knowledge be blessed .

Vor year
Philip Khoury
Philip Khoury

You’re welcome!

Vor year
ChunkyAvocado8
ChunkyAvocado8

can you make different shapes? like a coffin/hexagon?

Vor 7 Monate
PATIsserie
PATIsserie

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.

Vor 11 Monate
Ingrid Aragon
Ingrid Aragon

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

Vor Monat
krazykara
krazykara

Thx dear

Vor Monat
anu peter
anu peter

Thanks for sharing

Vor 3 Monate
Curious
Curious

Thanks for sharing. 💗

Vor 9 Monate
Touching The Rainbow
Touching The Rainbow

Thanks love!

Vor 9 Monate
Rodolfo Ferrer
Rodolfo Ferrer

Can you use isomalt?

Vor 7 Monate
amy lee
amy lee

Hi, would it be possible to use corn syrup instead of glucose?

Vor 4 Monate
Autumn Lilly
Autumn Lilly

He did mention using corn syrup in one of the comments above

Vor Monat
spruce1000
spruce1000

I tried this (replaced glucose with sugar) but no matter what I don’t get an air bubble forming inside the ring. I see you are using also a sharp edged ring. Sometimes this pops the wrap. Did you make a small air gap in the center ?

Vor Monat
K Burns
K Burns

Don't make a hole in it, or the air will just escape from under the wrap. I'm finding my cling isn't flexible enough and isnt letting a done form, maybe same issue for you?

Vor 27 Tage
Red MATCH JINGREY
Red MATCH JINGREY

Is it possible without the syrup?

Vor 6 Monate
teresa Armstrong
teresa Armstrong

That’s awesome! I’m subbing 👍

Vor year
Sheetal
Sheetal

@Philip Khoury Hey...loved this video..i am your new subscriber.. i tried to get hand on it but my cling film bursted in the middle 😭..hope you ll give some good advice to avoide it.. Love from India ❤️

Vor 11 Monate
Philip Khoury
Philip Khoury

Thanks! Glad you enjoyed it

Vor year
agne agne
agne agne

Can I substitute corn syrup ?

Vor Monat
Aedal Daniel
Aedal Daniel

I don’t have any plastic sheet so I wanted to make transparent glass from auger but I want a plain sheet of smooth glass from sugar from my hologram project

Vor 11 Monate
Go Creative
Go Creative

Just Awesome..loved it ..new sub🎉🎉

Vor 11 Monate
Philip Khoury
Philip Khoury

Thanks!

Vor 11 Monate
NUTAN Bhosale
NUTAN Bhosale

God bless you for Sharing beautiful knowledge

Vor 8 Monate
unknown
unknown

What kind of wrap did you use? Any specific type?

Vor 11 Monate
K Burns
K Burns

@JustM1312 true I'm struggling with this, I've now bought 4 different brands and either melted a hole in them (non-pvc brand that did admittedly say it was suitable up to 100c) or the rest just aren't flexible enough to pop up in the center! What cling have you found that states its suitable up to 120c? I've been in 6 shops and only the one that did 100c had a temp on it. The other 8 or so I've looked at don't have a temperature!

Vor 27 Tage
JustM1312 true
JustM1312 true

Just a wrap who withstands 120°C should do the Job✌

Vor 9 Monate

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