We’re pretty sure that all food is better when it’s miniature, and these cake pops are no exception! Make them with both chocolate and strawberry Fangks for a delicious duo.


  • 1 prepared plain cake/cupcakes (for a sugar-free recipe, see here)
  • 2 cups Natvia
  • 1/3 cup butter/margarine, softened
  • 2 tbsp almond milk
  • 1 tbsp strawberry Fangks
  • 1 tbsp chocolate Fangks
  • 200g white chocolate, melted


  1. Start with a prepared cake/cupcakes.
  2. Break the cake up into crumbs in a large bowl.
  3. Separately, beat the butter until light and fluffy. Add the Natvia and beat to combine. Add almond milk and beat again.
  4. Divide the buttercream mixture between two bowls. Add strawberry Fangks to one half, and chocolate to the other half.
  5. Divide the crumbed cake into two halves. Mix the strawberry buttercream into one, and the chocolate into the other.
  6. Form the mixture into 1 tbsp sized balls.
  7. Dip bamboo skewers into melted white chocolate and pierce into the balls.
  8. Coat the balls in the melted white chocolate. Use a piece of foam to keep the pops upright while you do this.
  9. Place in the freezer for 30 minutes to set.

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