Get Fascinated 2020

Royal Fassin 43 DUTCH CHEF REGINA HEISTER IS MARRIED AND MOTHER OF 3 CHILDREN, SHE OWNS REGINA’S BAKERY (WHICH HAS BEEN TRADING FOR 7 YEARS). MAKING PIES HAS ALWAYS BEEN ONE OF HER FAVOURITE HOBBIES. WHEN HER CHILDREN STARTED SCHOOL, SHE TURNED HER HOBBY INTO A PROFESSION, MAKING HER DREAMS COME TRUE. THROUGH HARD WORK THE BUSINESS IS A SUCCESS, REGINA’S BAKERY IS WELL-KNOWN IN EAST NETHERLANDS The Royal Fassin team have known Regina for many years, she’s been using our sweets for decorations on pies, cakes, lollipops and donuts (to name a few). We wanted to ask a few questions: What inspires you? My designs are mainly in my own head, with inspiration from different trends across the globe. What decorations are on trend at the moment? Current trend is drip cakes (a cake which uses a chocolate or candymelt drip). This can be created with different colours, from romantic cakes for weddings to lavish cakes for birthdays and other parties. Your donuts are always nicely glazed and decorated. Yes, donuts fit in nicely with the above trend too, they can be made in any style and often fit in nicely with a completely decorated sweet table (containing all sorts of delicious little desserts/cakes/treats). Please can you tell us something about your workshops? Do you also use sweets as a decoration? My workshops are aimed at children, elderly and all ages in between. An inspiring workshop can be devised for every age, teenagers are my favourite target group. Another drip cake workshop is planned soon. Sweets and lollipops are used to decorate the cakes and of course we chat (and snack ;-), it’s all about have fun during the workshop! Do you have tips for people who want to decorate a cake or cupcake themselves? Don’t start too difficult! Take the candy from Royal Fassin for example. Extruded sweets are perfect for making treats and ideal for decorations. A simple cupcake or donut decorated with extruded sweets give a fantastic result. CAKE ARTIST