1. Whisk to stiff peaks

    Preheat the oven to gas ½, 130°C, fan 110°C. Line 2 large baking trays with nonstick baking paper. Put 1 large egg white in a large, clean non-plastic bowl (plastic bowls can retain grease, which stops the egg white whipping) and beat with an electric whisk, starting on a low speed and slowly increasing to high. Whisk for 3 mins or until stiff peaks form.

  2. Mix in the sugar slowly

    Add the 70g caster sugar, 1 tbsp at a time, whisking well between additions, until all of it is incorporated and the meringue is smooth and glossy. Be sure to not to add the sugar too quickly as that can make the egg white collapse. Whisk in ½ tsp vanilla extract, then spoon the meringue into a piping bag fitted with a round 3mm nozzle.

  3. Pipe meringue bones

    Pipe bone shapes, 6cm long and 5mm thick, onto 1 lined tray, and 4cm-long bones onto the other (having 2 sizes will help fill the gaps later). To create a bone shape, start by piping a heart, then extend the tip into a line ending in a second heart. You should have about 50 bones. Bake for 45 mins; remove and set aside to cool.

  4. Make the icing

    Place 1 Tesco Finest red velvet cake (serves 6) on top of 1 larger Tesco Finest red velvet cake (serves 14). Mix 50g icing sugar with ½-1 tsp cold water until you have a thick but slightly runny icing. The icing needs to be just thick enough to hold the meringue bones in place, but runny enough to pipe easily. Spoon into a piping bag fitted with a 3mm nozzle.

  5. Decorate the cake

    Once the bones have cooled, pipe a little icing onto the back of a long bone and gently stick it to the side of the large cake. Stick a short bone next to it. Work around the cake, alternating between large and small bones, until the lower tier is covered.

  6. Fill in the gaps

    Repeat with the top tier, alternating between large and small bones, tucking smaller bones and any broken pieces into the gaps.

  7. Finish with crossed bones on top

    Finish with crossed bones on top.

    RFO 636x418 Halloween bone cakeCalories 326 (16%), sugar 38g (42%), fat 14g (19%), saturates 4g (20%), salt 0.3g (5%), based on 20 servings.

    Get ahead: The bones can be made 2 weeks ahead and kept in an airtight container. Assemble the cake up to 24 hrs before serving.

  8. Ingredients

    We've made a shopping list so you can get everything you need to make this spooky Halloween bone cake for a spectacular Halloween party centrepiece.

    1 large egg white
    70g caster sugar
    ½ tsp vanilla extract
    50g icing sugar, sifted
    1 Tesco Finest red velvet cake (serves 6)
    1 Tesco Finest red velvet cake (serves 14)