Friday, July 24, 2009

Hawiian Themed Cake with Marshmellow Fondant

This was my first try with MM fondant.....I wouldnt have been able to do it without the help of my fabulous friend Annie!! She was a lifesaver, she stayed until midnight last night to help finish this cake!! I owe her big!!

This cake was made for my work for our last day of school and graduation party!! It came out great!! The bottom layer was pina colada cake with pina colada filling. The top layer was chocolate with a creamy chocolate filling.

Crabby Cakes with White Wine Butter Sauce

I love crab!! So naturally I love crab cakes!! I made these precious little ones the other night and I have to say....they were deeeeeee-licious!! My only complaint...I got full!! So here is my take on crab cakes, I came up with this recipe from several crab cake recipes that I have seen and added all the flavors that I love!!

1 lb crab meat, make sure you run your fingers through it to make sure there is no shells!!
2 Tbls mayo
1 cup finely chopped onion
1/4 cup finely chopped red
1/2 cup finely chopped celery
juice of 1 lemon
2 eggs, beaten
1 Tbls garlic, grated on microplane
1/2 cup parmesan cheese
2 Tbls Old Bay seasoning
1 tsp hot sauce
1 Tbls Worcestershire sauce
1 Tbls yellow mustard
1 1/2 cup panko bread crumbs
2 Tbls chopped parsley

Combine all ingredients in a bowl. When well mixed grab out a golf ball sized portion and shape into the crab cake. Now in a frying heat 1 Tbls butter and 1 Tbls olive oil. When that is heated add 3 crab cakes to the pan and brown on both sides.

White Wine Butter Sauce

Melt 2 sticks butter, just until melted but still creamy
1/4 cup good quality white wine
2 garlic cloves, grated

Serve with crab cakes.