pie-0

Variety was the name of the game. While the classic whoopie (marshmallow fluff sandwiched between two chocolate, cake-like patties) was well represented, unique variations on the old-school ’wich made this bakeoff distinctly Seattle. For example: both vegan and gluten-free pies made their appearance. There were also several booze-infused recipes, like the mini-margarita pies from the kitchen of Christy Beaver of Mini Empire Bakery. Lime zest and tequila wove their way into the frosting of these sprinkle-encrusted bad boys.

The dust has settled from Oddfellow Cafe ’s first annual Whoopie Pie Bake-off, where dozens of hungry onlookers gobbled up platters of bite-sized samples, and overstuffed, sugar-soaring judges managed to put down even more.

With over 24 entries in the competition (note: many bakers had more than one pie on the ballot), the five judges were asked to select winners in three categories; meanwhile, audience members sampled to their hearts content and voted on a crowd favorite.

And the winners are…

Best Classic Whoopie Pie: Seven-year-old Eliza Dworkin and her sous chef/next door neighbor Robin Whel-Martin, with their “Classy Classic” whoopie pie.

Most Interesting Variation and Best Overall Whoopie Pie: Heather Earnhardt from Volunteer Park Cafe, with a chocolate raspberry and red velvet whoopie pies, respectively.

Crowd Favorite: Audrey Mormanus, with “Nana Cuoco’s Whoopie Pie”, her grandmother’s recipe she brought with her from Boston.

To see what their creations looked like, and to check out more scenes from the event, click the slideshow.

All photos by Mary Pritchard