How to make a Halloween bone cake

Directions

1. Preheat your oven to Gas Mark ½ (130°C conventional or 110°C fan). Line two large baking sheets with nonstick baking paper. In a large, clean metal or glass bowl (not plastic, as it can retain grease), place 1 large egg white. Using an electric hand whisk, start on low speed and gradually increase to high. Whisk for about 3 minutes until stiff peaks form.
2. Add 70g caster sugar one tablespoon at a time, whisking thoroughly after each addition, until all the sugar is incorporated and the meringue is smooth and glossy. Don't add the sugar too quickly or the egg white may collapse. Whisk in ½ tsp vanilla extract. Transfer the meringue to a piping bag fitted with a round 3mm nozzle.
3. Pipe bone shapes onto the lined trays: make some 6cm long and 5mm thick on one tray, and 4cm long bones on the other (having two sizes helps fill gaps later). To form a bone, pipe a small heart shape, then extend the tip into a line and finish with another heart. You should have about 50 bones in total. Bake for 45 minutes, then remove and let cool completely.
4. Place one Tesco Finest red velvet cake (serves 6) on top of one larger Tesco Finest red velvet cake (serves 14). In a small bowl, mix 50g icing sugar with ½ to 1 teaspoon cold water until you have a thick but slightly runny icing—thick enough to hold the bones in place but thin enough to pipe. Spoon this icing into a piping bag fitted with a 3mm nozzle.
5. Once the meringue bones have cooled, pipe a small amount of icing onto the back of a long bone and gently press it against the side of the larger cake. Stick a short bone next to it. Continue around the lower tier, alternating between large and small bones until the entire tier is covered.
6. Repeat the process on the top tier, again alternating large and small bones. Tuck smaller bones and any broken pieces into gaps to ensure even coverage.
7. Finish by placing two bones crossed on top of the cake.