How to Make Glass Sugar Dome

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 () Sugar 100g (1/2cup) Water 50g (3tbsp 1tsp) Equipment Digital thermometer (make sure it has an instant read function like this ) Plastic cling wrap (I’ve tried a number of supermarket brands made fro