Frasier Cake Pops

If you’ve never tasted a Frasier, then you’ve never died and gone to heaven where you went on a Christian Louboutin shopping spree, then came back to earth 10 pounds lighter.

It’s layers of sponge cake, filled with a white chocolate buttercream, fresh strawberries, a rum-tinged berry glaze, and topped off with a layer of marzipan. And, if you’re an overachiever and decide to stay awake for 36 hours working on the multiple steps of this cake, in between panic attacks and fits of hyperventilation, the top of the cake is decorated with more strawberries that have been dipped in white chocolate.

It’s an obscene amount of butter and cream and sugar that is nothing short of DEEEE. VIIIINE.

Of course you can find these cakes in your local French bakery, but that takes all the fun and extra stress pimples out of the equation.

Plan C, however, could be these cake pops. We all know that any kind of little dipped ball on a stick sends us into a total tizzy.

These cake pops take most of the flavors of that beautiful, fussy cake shrine and put it into a little ball on a stick: Strawberry cake mixed with buttercream frosting surrounding a chewy marzipan center, all enrobed in white chocolate.

It’s like Valentine’s Day in 2 round inches. Eeek! How cute! I could die!

Did you just die? Totally, right?

Okay, now get up. Eat a cake pop.

Frasier Cake Pops

1 box strawberry cake mix, made according to the directions and cooled completely
3/4 of a jar buttercream frosting
3 1/2 ounces marzipan
1 bag wilton candy melts, white
lollipop sticks
sprinkles or decorating sugar (optional)

Form the marzipan into small, pellet-like balls and place in the refrigerator to set.

In a large bowl, crumble the cake mix and mix it with the frosting until playdoh-like. Allow the cake and frosting mix to chill in the refrigerator at least one hour.

Remove the marzipan balls and the cake/frosting mix from the refrigerator. Working with golf-ball sized amount of mix, form the cake mixture into balls, placing one marzipan ball in the center of each cake ball. Place the formed balls onto a wax paper lined tray or plate. Place the tray or plate of formed balls in the refrigerator to chill again.

Once you are ready to assemble your lollipops, remove the cake balls from the fridge.

Melt the candy melts in a microwave or over a double boiler. Dip the end of each lollipop stick in the melted candy and stick it into a formed ball.

Once all the balls have a lollipop stick, you can begin dipping the pops by working one at a time, dipping the pops straight down into the candy melt and bringing it straight out, shaking the pop very gently to remove the excess candy melt. Decorate with sprinkles, if desired.

Stick the completed cake pops into a styrofoam block and store in the refrigerator until ready to eat.