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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 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.
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. Bake for 45 mins; remove and set aside to cool.
Place 1 Tesco Finest red velvet cake on top of the other. Mix 50g icing sugar with ½-1 tsp cold water until you have a thick but slightly runny icing.
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. 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.