Add the cup of sugar into a saucepan on a medium heat. This will start to turn a golden brown.
Once a golden brown throughout, remove from the heat and stir continuously to cool.
The caramalised sugar is ready to be used once it falls off the wooden spoon in a ribbon.
Place the coupe glass upside down into the caramalised sugar and slowly pull the glass vertical whilst twisting. Don't worry if this takes a few attempts.
To make the hanging basket, over a small dome shaped object in non-stick baking paper and carefully drizzle the caramalised sugar over it.
Once cooled, you can thread two threads through the basket and tie a knot to secure them, ensuring it can balance well.
Carefully place flowers in the basket and hang it from the caramalised sugar tower.