Yes, I’m finally back with another Cookier Close-up, and I’m especially excited about this one with our June 2024 site artist, Dita Dortová aka @Dita. Until recently, I only knew Dita through her forum intro from a few months ago and her stunning cookies that she posts quite regularly to this site. So it’s been my distinct pleasure to dig deeper in this interview to get to know this special member and cookie artist a whole lot better.
As you may recall, some of Dita’s fancy women cookies (see below) were our featured June site art. How lovely, right?!
Before we jump into the interview, my apologies to Dita and all of you for being so slow to get this interview together. I’ve had a particularly hard few months with a combination of work and personal matters, but that’s really no excuse. I’m just so glad to be able to finally present this interview. Thank you too to Dita for her patience and time spent translating my interview questions.
As a quick reminder, at the time of Dita’s site art feature in June, we learned that she hails from the small town of Slatiňany near Chrudim in the Czech Republic. Sometime in 2016, Dita received a gingerbread recipe from a friend, which, over time, she modified and perfected to her personal taste. Though Dita’s first steps in decorating were very uncertain and shaky (her own words), she became so engrossed in decorating that she didn’t give up, but instead followed the slow and steady path of trial and error to cultivate her skills. She is now a proud and passionate amateur cookie decorator, especially of gingerbread. Though Dita says she is still developing and honing her craft, she is well known for her floral motifs using wet-on-wet icing, drawing, and painting. Dita also enjoys following the work of great cookie decorators, and baking cakes and other types of cookies on the side for family and friends.
In this interview, I look forward to learning more about Dita’s typical cookie week, cookie practices in the Czech Republic, and her future cookie dreams.
So let’s get started, shall we?!
JMU: Hi, Dita! Thank you again for so generously contributing your charming cookies that graced the banner and backdrop of our site in June, and also for your enthusiastic participation in the site since joining in 2021!
Let’s start at the beginning of your cookie decorating journey. How did you discover cookie decorating? You mentioned getting a gingerbread recipe from a friend and modifying it back in 2016. But how did you get attracted to the art of decorating? Did someone or something first launch you on this path?
DD: Hello, everyone. Yes, it's true that I got my first gingerbread recipe around 2016, but I only thought of modifying it later when I wanted to improve the taste. I have enjoyed painting since I was little, but painting on gingerbread attracted me much later. Seeing the beautiful work of experienced decorators on various websites is what eventually motivated me - a lot!
JMU: And I am so glad it did, as we all benefit from seeing your lovely work here! You also mentioned you are an amateur cookie decorator, but your work looks very polished. How did you go about learning this craft once you decided to start decorating? Were there particular resources you used to guide your self-described “trial and error”?
DD: Working with the icing was very difficult in the beginning. I couldn't gauge the proper consistency, and my cookie surfaces were bumpy, but I got some advice from more experienced people and continued on my way. Anyone who has ever started cookie decorating knows how hard it is, and how valuable every piece of advice is.
JMU: I love your story, because it speaks volumes about the generosity of the cookie community! Cookiers are quick to share what they know to help others learn and grow. I'm certain you're not the only one who got launched via others' help! Based on your answer to the previous question, I think I know how you'll answer my next one, but I'm going to ask it anyway 😄 . . . What were the biggest trials you encountered as you were learning how to decorate cookies? That is, were there particular techniques or cookie styles that you found most challenging, and how did you eventually tackle the mastering of those techniques?
DD: Yes, the most challenging part for me was probably at the beginning - knowing how to correctly adjust the icing consistency. But I've had other challenges . . . For stained glass, it was the best ratio of corn syrup to alcohol. Face painting is also very challenging, but I keep practicing. And I haven't tried edible lace yet either. All of my lace is piped royal icing.
JMU: Well, if you can master piped lace and needlepoint as the photo above clearly demonstrates, then edible lace will be a walk in the park for you! Some edible lace brands are more finicky than others, but, like any medium or technique, it just takes a little practice. But I digress . . . on to my next question! Does being an “amateur” also mean you don’t sell your cookies? If you do sell your cookies, please explain what your cookie business looks like. For instance, do you produce orders in your home or in a commercial kitchen? Why have you chosen to produce this way? How many orders and cookies do you typically produce in a week? Do you take custom orders, or are all of your designs standardized?
DD: I consider myself an amateur mainly because I still have a lot to learn. 😄 Even so, for the last two years, I have been trying to offer the best possible cookie work to customers, and they like to come back to me! However, I still work another job, and I don't have a commercial kitchen yet. It is very expensive to obtain a permit, but I would like to obtain one in the future. Most of my orders are directly at a customer's request, and I usually take about one or two orders per week. I like it best when I get an "assignment", and the customer leaves me to use my imagination to create. That approach results in satisfaction on both sides!
JMU: I agree. IMO, there's nothing more tedious than being asked to replicate others' designs or having a customer who is overly directive. It's nice to get those customers who allow you to spread your wings, try new things, and fly! Moving on . . . What’s your typical cookie-week look like? How much time do you spend cookie decorating/fulfilling orders?
DD: Anyone who makes cookies/gingerbread will definitely agree with me when I say that all my free time is spent decorating! 😄 Usually I spend about 16 to 20 hours a week on my orders, but that's also because I'm doing a lot of time-consuming things, such as painting and detailing.
JMU: Speaking of painting . . . All it takes is a quick review of your Cookie Connection portfolio to see that you have an affinity for fine painting, especially lettering (as in the two photos below)! How did that affection come about? And can you provide our readers with your best tips for achieving fine, very precise lettering such as yours?
DD: That's a tough question. Even in my early school days, I liked to write funny headings in my notebooks. I still enjoy doing the same on my cookies. I only create lettering on cookies by hand (without a projector), and I use three tools/methods to get very fine results: (1) a thin food marker; (2) a redisper (aka calligraphy pen) that I dip into airbrush coloring; and (3) a thin brush, preferably a 20/0 or 10/0 liner, with diluted powder paint. I use a marker when I need a lot of the same or very similar headings, such as on wedding gingerbread cookies or on name tag cookies for wedding guests. Using a marker is the easiest and fastest way. When I write long and delicate text on large hearts, and want it to be very neat, I use the calligraphy pen with airbrush coloring. And when I want the font to be more "elastic", in the sense of having both narrow and wide lines, I use a brush and diluted powder colors. Or, if I'm in a hurry and not sure that the royal icing is dry enough to withstand the pressure of a marker, I will also paint.
JMU: Thanks so much for that detailed explanation. I've always marveled over your writing, and I'm eager to try some of your methods - particularly the calligraphy pen! Next question . . . Do you have a cookie Achilles’ heel – meaning a technique that you just can’t seem to master? If so, what is it? And what, if any, strategies do you have for conquering that technique?
DD: I'm not very good at 3-D spatial stuff yet, but I definitely want to spend more time on it. And, as I said earlier, I think face painting is also very challenging, and I have a lot to learn in that area. But for me, trying to master these things isn't just challenging; it's also fun and an expression of the heart.
JMU: That's the right attitude! Being a fan of 3-D cookies, I especially can't wait to see how you challenge yourself in that arena! Now, let’s talk more about your personal cookie journey and experiences in the Czech Republic. What moment, if any, has been your highest point (or greatest accomplishment) in your cookie decorating history, and why?
DD: My steps in cookie decorating have been very timid up until recently. But last year at the Moravian Confectionery Championship, I won a gold medal for a set of gingerbread cookies called "Summer Afternoon in the Course of Time" (see first photo below). This year, in this same competition, I won a silver medal for a set called "Fashion by Flight and the Cinema World" (see second photo below). And, this year, I also received the Regional Product of the Železné Hory brand, which is a certified local dealer brand.
JMU: Well done! Both of those sets are certainly impressive and clearly show how far you've come with face painting! And I'm sure that product brand recognition will help with the future marketing of your business. Congrats! Now, for the converse of the previous question . . . What’s been your most trying or challenging moment in your cookie decorating history, and how did you (or are you planning to) get past it?
DD: So far, the most challenging experience for me was my first three-day sales fair here in the city. The fair is mainly designed for children. It had a workshop where kids could decorate gingerbread and take it home, so I had to prepare a lot of bags with colored icing and blank gingerbread cookies to decorate. In addition, I had to prep finished products to sell. I just didn't know what to expect - how many people would come and how many products I would actually need. I also don't have much production experience yet, so it was challenging to plan and produce everything. The same marathon awaits me this year, but I will start prepping things now so I have more time, and to make the process less nerve-racking!
JMU: Wow, that sounds like a ginormous amount of prep! I wish you the best of luck in advance! On to another topic . . In your opinion, is cookie decorating as popular in the Czech Republic as it is now in the USA? Is interest in it growing or waning in the Czech Republic, and what market or other factors lead you to say this?
DD: I would say that cookie decorating is very popular here, and interest in it is growing. Not only are more people interested in buying ready-made cookies and gingerbread, but there are also more decorators who offer them, take courses to improve their skills, and continue in this work. I also see more traffic and interest in cookies on social networks, which contributes to the promotion of decorated cookies in local markets.
JMU: Do you have any special cookie traditions, recipes, or ingredients in the Czech Republic that you think Cookie Connection members should know about? If so, please describe them in detail (so we can enjoy them vicariously 😄)!
DD: Gingerbread is the primary cookie type that is decorated in the Czech Republic, and gingerbread-making has a very long history. It dates back to the 14th century. Gingerbread also used to be a great luxury because of its use of expensive spices. As for its taste, each baker uses a slightly different composition of spices and other ingredients, so each gingerbread has its own particular taste. For instance, when I modified my first recipe back in 2016, I added sugar and butter to the same amount of flour because the dough seemed too dry and difficult to work with. I also replaced part of the wheat flour with rye flour, and my customers praise its taste.
JMU: On a completely different note . . . What’s your favorite part of belonging to the worldwide cookie community, and why? And I’m not talking just about Cookie Connection; I’m talking about “community” in the broadest sense of how you experience it everywhere online and on the ground in the Czech Republic.
DD: I appreciate being part of such a broad community because of the opportunity to learn from others and develop my skills, but also because of the opportunity to share my experiences with others.
JMU: I agree - as big as the cookie community has become, especially over the last few years, it still feels very connected to me because of how willingly people share what they know. Last, my usual parting question! Where would you like to see yourself in the cookie decorating world three years from now? Do you see yourself doing more or less of anything, or taking on any new cookie-related activities, such as teaching, creating or selling products, or something else? Why would you like to go in this direction?
DD: My dream is to take part in the IKA/Culinary Olympics and to dedicate myself to baking gingerbread as my job. I consider the purpose of my work (which I don't like to call "work", but rather "fun") to mainly give joy. I think I'm doing well [in achieving that purpose], and I'd like to continue doing it. I would also like to wish all decorators many creative ideas and successes, patience, steady hands, and lots of satisfied customers! Thank you! 😁 [EDITOR'S NOTE: BTW, the IKA/Culinary Olympics, as you'll see behind the link above, takes place in Stuttgart, Germany every four years and, per their site, is the world's oldest and most diverse culinary exhibition/competition, dating back to the 1900s. "IKA" stands for "Internationale Kochkunst-Ausstellung", which translates to "International Culinary Exhibition" in English. ~JMU]
JMU: Whoa! Just looking at the IKA/Culinary Olympics' site, I can see what an epic accomplishment that would be! I wish you well in turning your cookie joy into your full-time work and chasing your dreams! Thank you again for sharing so generously of yourself in this interview; it's been a great pleasure to get to know you better.
More of Dita’s work can be seen on Instagram and Facebook, and also in her Cookie Connection portfolio, of course.
Cookie photo credits: Dita Dortová
Cookier Close-ups is the place on Cookie Connection where we celebrate the change-makers of the cookie decorating world. Whether forging new enterprises, inventing novel decorating techniques, or consistently charming us with their cookie decorating prowess, each of our featured thought leaders has redefined in his/her distinctive way how we interact, create, or otherwise do business here in cookie space!
If there are other cookiers you'd really like to get to know, please post requests in this forum. We'll do our best to round them up for an upcoming Cookier Close-up! Thanks!
Comments (4)