When Yahoo! gave us a call a little while ago and said “Do you guys do fun food shoots?” we said HELL YES! And before we knew it we had the awesome task of styling a shoot for the new SpongeBob movie.
The images are part of a Yahoo site dedicated to SpongeBob’s new flick where he leaves the comforts of Bikini Bottom in search of the perfect recipe, only to find himself in a Roger Rabbit-style scenario out in the real world. Here is the Mexican site; and the French version has been turned into a downloadable cookbook – Bob E’Leponge Le Film Le Livre De Recettes! The English version is on its way. Global domination ahoy!
Thanks to some innovative uses for vegetables and Margherita‘s deft skills with a paring knife, it looked pretty awesome so we thought we’d share it with you here on Ladyland too.
SALTY SEA DOGS
Pitted black olives, sliced into rings
Washi tape for the flags
Hot dog buns
To make the sails:
1. Slice some carrots into rings, which can be used to stop the lettuce from sliding down the skewer. You’ll need 3 carrot rings for each sail.
2. Take a whole lettuce leaf and trim it with scissors into a rectangle shape. You can always trim it more once it’s on the skewer.
3. Skewer the first carrot ring and slide it two thirds down.
4. Skewer the bottom of the lettuce leaf on and slide it down to the carrot ring.
5. Skewer the next carrot ring and leave it near the top, this will be behind the top part of the lettuce-leaf sail to stop it sliding down.
6. Skewer the top of the lettuce leaf and slide it down to rest on the top carrot ring.
7. Next, slide on a slice of black olive, followed by the final carrot ring. Leave enough room on the top to add the washi tape flag. The flag is made by doubling over the tape and cutting a fork shape into it.
8. Make a hot dog, add sauce and olive portholes on the side, then stick your sail in the top.
Arr! Salty sea dogs!
BERNARD THE CORNET CRAB
When some crabs grow out of their shells, they go and find a new one. Bernard and his friends came across some pastry cornets and made them their homes.
For the cornets:
Ice cream cones
1 roll of all butter puff pastry – pre-rolled will do
1 egg, beaten – to brush on the pastry
For the crabs:
300ml double cream
100g icing sugar (or less, to taste)
Black sesame seeds – you can usually get these at an Asian grocery store. You could also use poppy seeds.
1. Preheat oven to 190ºC
2. To make cornet templates, wrap ice-cream cones with aluminium foil, then lightly butter and dip in flour so the party doesn’t stick.
3. Cut strips of puff pastry about 1-1.5 cm wide and carefully wrap around the foil-covered cone, starting at the tip. Place on a baking tray.
4. Brush with the beaten egg and bake for about 20 minutes, until golden.
5. Allow to cool before removing the foil cones.
1. Whisk the double cream and the icing sugar until firm (but take care not to over-whisk or it will become difficult to work with).
2. Transfer the cream mixture into a piping bag and pipe the cream into the cornets; don’t fill them completely.
3. To make Bernard’s head, cut the green part off the strawberry so it has a flat bottom and place it flat-side down on a plate.
4. Now cut a chunk off the point of the strawberry too so it isn’t too pointy.
5. Pop the cornet on top, then add another frill of cream around the edge where the strawberry meets the pastry to neaten it up.
6. To make the pincers, take another strawberry and slice the point into quarters, then arrange the four quarters into claws on the plate.
7. To make the eyes, dab on some cream with a toothpick, then use a damp finger to pick up a black sesame seed and place it on the cream. You could also use tweezers to do this. The lower you place the eyes, the more timid your crab will look.
8. Dust them with some icing sugar to finish.
BOBBLE-EYED FISH CUPCAKES
Cupcakes – any basic cupcake recipe will do
Icing – we used butter-cream icing with gel colouring to get a vibrant blue
Giant white chocolate buttons
Maltesers or Aero Bubbles
1. Once you have made your cupcakes, ice them so that there is about 8mm of icing across the whole cake.
2. Cut a giant chocolate button in half using a hot knife. (Run the knife under a hot tap, dry it off, then chop!)
3. Place the halves in a ‘V’ shape on the right side of the fish to make the tail. You might need to jab them into the cake a little to get them to stay.
4. Place a full giant button on for the eye.
5. Add a dab of icing, then place half a Malteser or Aero Bubble on top. (Use the hot knife technique to cut these in half too.)
6. Now add the scales! We chose to use green and yellow to make stripes, but you could use lots of colours for a really fancy fish!
7. Start at the tail and add 3 smarties in a row, keeping them quite flat.
8. Start the next row of Smarties by placing the first Smartie in between the gap of those on the first layer and overlap it just a tiny bit; add on the rest in this layer by lining them up with this one.
9. Repeat this until you have 3 layers.
10. Finally, add a red Smartie for the mouth.
Arrr! For an extra piratey lunch, try this fun plate…
Make a sandwich with white bread, and another with brown then cut them into the boat shape. Add a mast – we used a pretzel. Add some portholes, we used black olive slices. And add a swashbuckling sea made of salad greens.
For your pirates, take a Babybel cheese and unwrap it halfway, then cut the extra wax with scissors to form the ties. We used sushi nori seaweed to make the eye-patches and black sesame seeds for eyes. You can buy these at an Asian supermarket, or some major supermarkets.
See if you can catch a fish too! We used a tiny fish-shaped cracker.
We made this awesome treasure chest using healthy snacks.
The chest is a hollowed-out loaf of bread and the treasure is made from carrots, cucumber, radishes and peas.
Cut the veggies into jewel shapes using a paring knife and thread peas and corn onto string for some fancy beads of pearls. Add a few chunks of red peppers for glittering rubies. The sand is actually hummus.
A TRIFLE OF JELLYFISH
For the sand:
250g Digestive biscuits, crushed
For the cheesecake:
300g cream cheese
100g icing sugar
150ml double cream
For the jelly:
3 packets of gelatine
2L flavoured water, it must be clear in colour, no bubbles! We used Volvic flavoured water.
Teal food colouring, or blue Powerade
For the jellyfish:
Mini meringue shells
Red and black food colouring if you want to paint little faces!
1. Make your first layer with crushed Digestives by blending the biscuits in a food processor.
2. For the second layer mix the cream cheese and icing sugar until well combined. Add the double cream and whisk until your mixture has the consistency of thick custard.
3. Layer the cream cheese mixture above the biscuit base (you might need to pipe it if your glass vessel is narrow).
4. Leave to set in the fridge for at least 30 minutes.
5. For the jelly, follow the gelatine packet instructions and make 1 pint of jelly using the flavoured water, adding a little bit of food colouring or blue Powerade. Leave to cool then pour it above the cream cheese mixture. Leave it to set, at least 1 hour.
6. Make a second pint of jelly adding more food colouring or blue Powerade to intensify the colour and layer again, leave to set as above.
7. Make a final, third pint of jelly, adding even more food colouring or blue Powerade and layer and leave to set again.
8. To make the jellyfish toppers, use a small paint brush to add little faces on the meringue shells. We chose black eyes and pink cheeks, using black and red food colouring.
9. Knot together three jelly strings in the centre. Carve a little hole under the meringue shell and fix the knot into it.
10. Place your jellyfish on top with their tentacles hanging over the glass.
NB: We tried setting the tentacles in the jelly so it looked like they were swimming, but the result looked like a weird science experiment and was fairly terrifying!
Holy moly there’s an octopus in the guacamole!
A quail egg
Two red peppers
Sushi nori roasted seaweed
1. Boil your quail’s egg then put it in the fridge to cool. Make a few in case the first one doesn’t work out.
2. Fill a bowl with guacamole
3. Depending on the size of your bowl, you may need to cut the back off the main red pepper to fit your octopus in.
4. Sink your pepper into the dip at the back of the bowl.
5. To make the eyes, peel the egg, then carefully slice a slither off the front of the quail’s egg. Use a very sharp knife, and make sure your egg is cool, this will stop it from crumbling.
6. Now cut the pupils of his eyes out of the sushi nori. We used nail scissors to do this. Wash them first!!
7. Stick two toothpicks into the pepper where the eyes will be. Poke them right in so that only 5mm protrudes. Place the eyes over the toothpick and they should stay on. Add extra toothpicks if you need to to keep them straight.
8. Slice the other pepper into long strips and place them in the dip to look like tentacles. (Keep the extra slices handy so you can keep topping up the tentacles as they get eaten.) You could also add a sea of corn chips around the bowl.
TASTY SAND BUCKETS
Get a small bucket (we bought ours online) or a small paper cup. Fill it with ice cream, then add some ‘sand’, which is actually Digestive biscuits crushed in a food processor. Add a gelato spade and a cocktail umbrella.
It’s almost like being at the beach! (Without the sand in your undies).
Words & art direction: Emma Scott-Child
Photography: Dee Ramadan
Food styling: Margherita Poggiali and Clementine Larvor