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This scarily good Halloween cake is by no means tricky to make. Simply layer shop-bought red velvet cakes, ice and cover with spooky homemade meringue bones. Don't forget to screenshot the ingredients list at the bottom before you go shopping.
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.
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.
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.
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.
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.
Repeat with the top tier, alternating between large and small bones, tucking smaller bones and any broken pieces into the gaps.
Finish with crossed bones on top.
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.
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.
Serves 20
of the reference intake Carbohydrate 48.6g Protein 2.9g Fibre 0.6g
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