If Charlie and her Angels were fighting crime today, she’d realize LA wasn’t her scene and decide to take on Manhattan.  The crime is more interesting and the fashion is totes more cutting edge.  LA may be the tits for fresh figs and farmer’s markets, but Manhattan takes the cake when you want to start investigating desserts.  What vixen wouldn’t groove to something made with Angel Food cake, Champagne and shaped like a lollipop?  You can make these in your loft or penthouse; just be sure to leave the bad boys at home.  Recipe HERE.

Photos by Phil DeFalco shot at Voyeur nightclub.  Make-up by Amy Frugard and hair by Disconnected Salon.  The only place to get your inner diva did-done.

Adapted from the fabulous http://www.Bakerella.com

•  1 Box (16oz) Angel Food Cake Mix
• 1 cup Champagne
• ½ cup vanilla frosting (feel free to use canned frosting)
• Approximately 1 cup of melted white chocolate candies for dipping
• Approximately 30 lollipop sticks, bags and twist ties

Preheat oven to 325 degrees.  Mix cake mix and Champagne in large bowl until well combined.  No mixer required. Spread into 9×13″  ungreased pan.  Bake for 30-35 minutes.  Cool completely.  Crumble cake in large bowl and stir in frosting until well combined.  Roll into approximately 30 small balls and let chill on wax paper lined cookie sheet.  Melt small amount (1/8 cup) of frosting.  Lightly dip lollipop stick into frosting then into cake ball and return to refrigerator to chill.  Once chilled, begin to melt white chocolate and dip cake balls until covered. Roll in candy sparkles, before white chocolate hardens.  Return to refrigerator on wax paper lined cookie sheet or stand upright on large piece of Styrofoam if you want to maintain complete round shape.  Chill before covering with lollipop bags.