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A champagne tower is essentially made up of successively smaller layers of squares. You’ll need a spillage tray as a base on a solid table. Start with a layer of 5 glasses on the bottom, then 4, then 3, 2 and 1.

Make sure each glass touches the surrounding glasses. When done right, there will be a diamond-shaped gap between each glass.

The stem centre of the glasses on the next layer should be over the diamond openings of the layer below.

Repeat this assembly process until there is a single glass on top.

Practice with 15 glasses and then double the size if you are brave!

Once fully assembled, begin slowly pouring Champagne into the top glass and it will trickle downward. Practise with fizzy water a few times to gauge how fast you need to pour and the size bottle of champagne you need to use for a constant flow to really impress!

Where to start:

15 glasses – start with a 5 glass base layer

55 glasses – start with a 10 glass base layer

110 glasses – start with a 15 glass base layer

200 glasses (you brave thing!) – start with a base of 20 glasses