Part 4/8:

The first step was to dry preserved cherries in the oven, a process which involved rinsing and spreading them out evenly before subjecting them to low heat for three hours. After their initial drying, the dried cherries were coated in confectioner's sugar. This was followed by a unique layer of gum arabic that acted as a binding agent between the cherries and later sugar coatings. Utilizing a KitchenAid mixer equipped with a panning attachment, the host began an elaborate layering procedure.

Every layer required careful attention, including a sugary syrup that needed to reach specific temperatures before being poured over the cherries. The drying process could take time, prompting improvisational strategies such as using a hairdryer to hasten the drying between layers.