Nautical Salad Recipes

Steps:

• Peel eggs and slice in half. Remove yolks to a small bowl; cover and refrigerate. Chop egg whites.
• Combine Miracle Whip, sour cream, cucumbers, onions, chopped egg whites and dill weed; mix well. Cover; chill for at least 1 hour to blend flavors.
• To serve, line salad plates with mixed greens. Cover with tuna. Top tuna with salad dressing mixture and sieved egg yolks. Garnish as desired.
• Note: To sieve egg yolks, place yolk in small wire strainer. Using back of spoon, gently push yolk through strainer.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of 3 (8-inch) round pans with cooking spray. Place 8-inch round piece of cooking parchment paper in bottom of each pan. Grease or spray paper.
• Make cake mix as directed on box using water, oil and egg whites. Divide batter evenly among 3 bowls (about 1 1/2 cups each). Add different amounts of blue food color to each to make different shades of blue. Stir each color until well blended. Pour 1 bowl of batter into each pan.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes; remove from pans to cooling racks. Remove parchment paper. Cool completely, about 30 minutes.
• Using serrated knife, cut rounded top off cakes to make a level surface. Place deepest color cake layer on cake plate, top side up. Spread frosting over top. Stack the next darkest color, top side down; spread top with frosting. Place lightest color on top, top side down. Frost top and sides of cake with remaining frosting. Use metal spatula to give frosting a smooth look.
• To make the waves decoration, knead 4 oz of fondant to soften. Add blue food color. Knead fondant slightly to create marbleized streaks. If necessary, lightly sprinkle smooth surface and rolling pin with powdered sugar. Roll out fondant to 1/8-inch thickness. Cut parchment paper into wave pattern (see photo). Use wave template to make 12 waves from fondant. Brush lightly with lemon juice on one side of fondant waves and sprinkle with sparkling sugar. Press waves lightly into sides of cake.
• To make rope, knead 8 oz fondant to soften. Add golden yellow food color. Knead to mix color into fondant. Divide fondant in half; roll out each half into 30-inch long rope. Place 2 rope pieces side by side; press together at one end. Holding the joined end, twist 2 pieces together. Cut 5 inches from end; set aside. Wrap remaining twisted rope around bottom edge of cake; press ends together to secure.
• Cur parchment paper into boat and buoy patterns. For top of cake, color the following portions of fondant as directed, roll out and use the patterns to make the boat and buoy. Color 2 oz fondant a deep blue color for the boat and sails. Color 1 oz fondant red for the stripes on the mast buoy. Use 1 oz white fondant for the life saver buoy. Place designs on top and side of cake as in photo. Place reserved yellow rope over boat.