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The chewy crusts of these seed-filled treasures are made by using alkaline water and slightly acidic sugar syrup to make a dough that isn't too sticky or weak to handle being pressed into thin walls against a form. The bright colours are achieved with the help of natural dyes, and the glossy finish is achieved by brushing a little extra sugar syrup on top after demolding the cakes, which helps trap in moisture for an even more enduring treat.