Walkin’ in a Whoopie Wonderland: Photos from Oddfellows Cafe’s Whoopie Pie Bake-off
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 creation of first-time maker Deb Vasseur, who incorporated the nickname her grown children gave her ("Bee") into her honey, blackberry, and rosemary recipe. "I’ve traveled to Pennsylvania and Ohio in Amish country, so obviously I’ve eaten whoopie pies, dreamed about whoopie pies, and when I heard about this contest, I knew it was finally time to make them."
This "Taste of Summer S’more Whoopie Pie" is a gluten-free creation from Jeanne Sauvage, who invents recipes for her gluten-free food blog.
Crowd members and contestants stuffed both their mouths and the ballot box with their pick for the best cakeburger. Ballots gave samplers a place to rank the pies on form, decoration, aroma, texture and flavor, creativity, and an overall 1-5 (with five being "fabulous" and one being "eh!").
Judges John Roderick (writer, musician) and Christopher Frizzelle (editor of The Stranger), wait to load up their plates.
The five judges started to look slightly daunted by the sheer number of pies they needed to sample. Chelsea D. Lin, Seattle CitySearch Editor and Whoopie Pie BakeOff judge, said afterward that the key was not to try to finish every bite. "Nibbling is the way to go! Judges also pictured (from left): Micheal Wells, Interim Executive Director for the Capitol Hill Chamber of Commerce, Linn, Molly Moon, owner of Molly Moon’s Ice Cream, Frizzelle, and Roderick.
The judges headed out onto the sunny patio to deliberate away from the crowds. Judge Michael Wells (far right) said the humidity and sun can pose a challenge for whoopie bakers. "Having made whoopie pies myself, there are some challenges in keeping the consistency of marshmallow fluff on a humid day like this. Some people use frosting instead, but I’m really here to represent the most traditional of pies," Wells said. And yet, according to fellow judge Chelsea D. Lin, "some of the messiest were the most delicious."
Tallulah Anderson, event organizer and new media director for Oddfellows, was first exposed to the whoopie pie during her first year at Sarah Lawrence University. When she tweeted a picture of one on Oddfellows’s twitter account, an anonymous response challenged the cafe to a whoopie pie bake-off. "It really happened very organically, which I think gives it a great community feel to it," said Linda Derschang, Oddfellows founder.
Seven-year-old Eliza Dworkin scooped up the prize for the best classic whoopie pie. Eliza and her "sous chef" (aka next door neighbor) Robin Whel-Martin entered the competition together after Eliza approached her with the idea.
Anderson congratulates Dworkin on her win. While there was some debate amongst the judges on whether butter cream or marshmallow fluff was more traditional, Eliza’s sweet treat won them over regardless.
Heather Earnhardt of Volunteer Park Cafe entered five different pies. "If I hadn’t ran out of marshmallow fluff I probably would have kept going," she admits. It seems that the numbers game was in her favor, as Heather nabbed two of the awards: most interesting variation, with her chocolate raspberry pie (shown here), and best overall, a red velvet variety.
Audrey Mormanus won the honor of crowd favorite with her grandmother’s whoopie pie recipe, brought all the way to Seattle from her hometown, Boston. "My entire life we’ve always made them, and when I moved here seven or eight years ago, I didn’t realize no one else knew what they were!" Here she proudly displays the Oddfellows tote bag all of the contestants received for competing.
