Birchgrove Baking, Montpelier

New Moon Café, Burlington

My Little Cupcake, Burlington

Sweet Alchemy Bakery & Café, Essex

Nutty Steph's, Middlesex

Evelyne's on Center, St. Albans

Laura Johnson and Amber Corey of the Essex, Culinary Resort & Spa

Sampling the "Sugarhouse Cake" from Evelyne's on Center

Trying the "Chocolate Vulvas" from Nutty Steph's

The crew from My Little Cupcake in Burlington

New Moon Café, Burlington

Steve Obranovich and Chris Guzon from City Market, Onion River Co-op

Shana Goldberger of Sweet Babu in Winooski

Bhava Carr from Sweet Alchemy Bakery & Café in Essex Junction

Caroline Demers and "Luke" from Red House Sweets in St. Albans

The Sweet Start host, Seven Days music editor Jordan Adams

Kylie Webster from Vermont Federal Credit Union

A blind frosting competition featuring some brave audience volunteers

We have a winner!

Steve Obranovich wins "Best Display" for City Market, Onion River Co-op

The judges: Celine McArthur (WCAX), Andrew LeStourgeon (Monarch & The Milkweed) and Susan Reid (King Arthur Flour)

Finalists and friends: Kylie Webster from Vermont Federal Credit Union, Jennifer Toce (2nd place) from Birchgrove Baking, Amber Corey & Laura Johnson (1st place) from The Essex, Culinary Resort & Spa, Evelyn Martin (3rd place) from Evelyne's on Center in St. Albans, John Sayles from Vermont Food Bank

The Winners: Laura Johnson & Amber Corey from The Essex, Culinary Resort & Spa

Triple Citrus Mascarpone Mousse Bite (GF): Orange-infused mascarpone mousse, with a lemon curd core, on a basil lime cookie. The winning dish from Laura Johnson & Amber Corey of The Essex, Culinary Resort & Spa.

Salted Caramel Almond Cake. The second-place dish from Jennifer Toce of Birchgrove Baking, Montpelier.

Sugarhouse Cake: Baked in a maple sauce, garnished with mascarpone whipped cream and topped with a pastry maple leaf. The third-place dish from Evelyn Martin of Evelyne's on Center in St. Albans.

Chocolate Stout Cupcake: Vermont Creamery mascarpone frosting and salty caramel. Made by Shana Goldberg of Sweet Babu in Winooski.

Lavender Shortbread Sandwich Cookie: Blueberry marzipan compote, lavender-infused chocolate ganache. Made by Bhava Carr of Sweet Alchemy Bakery and Café in Essex Junction.

Salted Caramel Mocha Cupcake. Made by Matt Labare, Michelle Trudell Ogle, Sarah Cutler of My Little Cupcake in Burlington.

Chocolate Vulvas from Nutty Steph's in Middlesex.

Spring Whistle: Peanut butter, chocolate and WhistlePig rhubarb balls with chocolate shortbread, bacon, popcorn and maple fluff. Made by Steven Obranovich of City Market, Onion River Co-op in Burlington.

Chocolate Mont Blanc: Chocolate tart shell, blueberry compote, chocolate mousse cream center. Made by Caroline Demers of Red House Sweets in St. Albans.

Blueberry Buzz Buckle: Blueberry coffee cake topped with a decadent cinnamon spice streusel and a velvety espresso mousse for an extra kick. Made by Janina Kotulich of New Moon Café in Burlington.

I happy (and full) crowd of dessert fans at Higher Ground