Preheat the oven to 180C (fan). Grease and line two 8” round cake tins on the base and sides
Cream butter and sugar together until light and fluffy. Beat eggs in gently one at a time.
In a small bowl, mix the Cocoa Powder, Vanilla Extract and red Food Gel Colour into a paste. Add to the cake batter and beat well
Add salt to the buttermilk and stir. Add to the cake batter in three parts, alternating with the flour. With each addition, beat until ingredients are incorporated but don’t overbeat
In a small bowl mix the vinegar and bicarbonate of soda and add to the batter. Mix until smooth
Divide equally between the two tins and level out the mix. Put in oven and bake for 20 mins.
Leave to cool and layer with crumb coat and frosting. Chill for half an hour before decorating
Whisk the egg whites with a pinch of salt in a clean bowl with an electric hand whisk or in a stand mixer until stiff peak consistency is reached
Add 1/3 of the sugar and whisk in for 30 sec. Add the other two additions whisking well between each. You will have a lovely stiff glossy meringue mixture.
Place mixture in a piping bag and pipe random sized bone shape meringues over two large baking trays, leaving a little gap in between each
Bake for 30-40 minutes at 120C (fan). Ensure they are dried out completely
To decorate the cake, use a little cream cheese frosting to fix the bone around the top and on the sides of the cake
Slice and serve with a drizzle of red jam made with a touch of water and a tiny squeeze of red Food Gel Colour to replicate gooey blood
Add the 250g of soft unsalted butter and 500g icing sugar into a large bowl or stand mixer.
Use an electric whisk or stand mixer to mix together until light and fluffy.
Add 3 tbsp of room temperature cream cheese and gently mix.