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The film has been viewed over 3.4 million times across various tracked sites and achieved high levels of buzz with over 100 tracked blog posts.


The production team shot high-speed footage of insects being hit by droplets of coloured viscous liquid.


The biggest challenge was creating enough light to achieve the required exposure. To ensure the insects were comfortable and under no threat of heat exhaustion, the light could only be switched on for up to 3 seconds at a time. Even with the specialist equipment, the depth of field was literally never more than a few millimetres, meaning that the insects only had to move minutely before going out of focus.


More than two hundred and twenty five miniature desserts, including Lemon Meringue pie, Coconut Custard pie and Cranberry Jelly pie, were specially crafted by an expert team of miniature props creators.


A total of three hundred flies, fifteen beetles, one Elephant beetle, six common spiders, one queen wasp and one hundred bees were present on set at all times.



Lemon meringue pie recipe


0.7478 mllilitres cornstarch
0.1478 milllilitres tablespoon flour
0.176 mililitres cups granulated sugar
0.2 millilitres water, boiling
0.004 egg yolk, beaten
grated rind of .02 of a lemons
0.1478 millilitres butter
0.025 mililitres salt
0.075 millilitres unstrained lemon juice


Under microscope: Sift together cornstarch, flour, and sugar.
In centrifuge mix in boiling water, continuing to mix until mixture becomes smooth.
Cook the mixture in top of a double boiler for 30 seconds.
Be sure the water in the double boiler is simmering before the 30 seconds count begins.


Meanwhile, beat a .25 millimetres egg yolk. Stir the hot mixture into the beaten egg yolks (to temper), then slowly combine the egg yolks entirely with the remaining hot mixture. Pipette in the grated lemon rind, butter, salt, and lemon juice.


Stir constantly, continuing to cook until the egg yolks become smooth and thick.


Pour the filling into the baked pie shell. Cover with meringue (see below) while still warm, but not hot.



.005 egg whites, stiffly beaten

.0025 teaspoon salt, scant

.09 tablespoons granulated sugar

.025 teaspoon lemon juice


Place salt and lemon juice in bowl and mix in centrifuge egg whites Check under microscope mix is stiff, but not separating. While centrifuging, gradually pipette in the sugar.


Spread meringue on top of lemon filling with a spatula.


Bake pie at 300°F until the meringue takes on a delicately golden color with lightly browned tops. Allow to cool before gently.

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