Makin Whoopie...Pies

Yesterday, Oddfellows Cafe on Capitol Hill held the first annual "Whoopie Pie Bake Off." Yours truly was one of the lucky few vying for top prize of Whoopie Pie Champion. A whoopie pie (alternatively called a gob, black-and-white, bob, or "BFO" for Big Fat Oreo) is a baked good made of two round mound-shaped pieces of chocolate cake, sometimes pumpkin cake, with a sweet, creamy frosting sandwiched between them. The rules: bake an original, classic whoopie and bake your own rendition.

My first attempt was an epic failure. Tried to make Devonshire cream, but ended up with something resembling thin vanilla yogurt. I tested my second attempt at a classic whoopie pies on the staff here at Porter Novelli. Confident in my whoopie pie skillz I was ready for the big day.

My personal conception of the whoopie pie was comprised of white chocolate cake with a raspberry, marshmallow fluff and lil' bit of homemade raspberry jam dusted with cocoa powder.

The competition began at 11 am. The judges: the Long Winter's John Roderick, Chamber of Commerce head Michael Wells, ice cream entrepreneur Molly Moon, the Stranger's Christopher Frizzelle, Chelsea Lin of Seattle CitySearch and the community attendees. The challengers: 11 other amateur and professional bakers from the corners of Seattle. 24 different pies with 144 pies total. Gone by noon.

The results. I lost to a 7 year old girl, though her pie was super delicious. The little girl an d Audrey McManus tied for "Best Classic Whoopie Pie." "Best Overall" and "Most Interesting" went to Heather Earnhardt of Volunteer Park Cafe.

It is hard to get upset over losing a baking competition and I can honestly say it was a lot of fun. From the Slog, "[to] the baker who put raspberry jam in the filling. It was the perfect summer touch." Thanks Chris Frizzelle. In the words of Tugg Speedman, "It was an honor just to be nominated."