Prepare cake as directed on box instructions and let cool completely. What size pan should I bake the cake in? You can bake the cake in whatever size pan you want. I used two 8x8 pans, but you can easily use a 13x9 pan. Just make sure you grease and flour whatever pan(s) you decide to use for easy removal. (If you forget, no biggie-just scrape out the cake, it’s going to get crumbled up anyway!)

In a large bowl, crumble the cake with clean hands (or use a fork to scrape cake from pan into small pieces.) Add cream cheese frosting and stir (or mix with clean hands) until evenly distributed and a moist doughy mixture is formed.

Next, scoop out whatever size cake ball you want to make. I used a 1/2 tablespoon to scoop mine out so they would be almost even in size.

Working one at a time, roll into ball in-between hands and place on a baking sheet lined with waxed paper. Place in refrigerator to chill for at least 15 minutes.

Melt white chocolate according to package directions, either on stovetop or in microwave. (I chose to melt using to half power microwave method) until a smooth and thin consistency was reached.

Set up your ball-dipping station by preparing a rack (or sheet pan) with waxed paper to place covered balls on. Have your melted chocolate in a shallow bowl, lay out the cake balls and if you are using sprinkles, have them ready.

To dip cake balls: Use a thin pronged fork (or chocolate dipper) to dip cake balls in, one at a time, laying on waxed paper immediately afterwards. Tip: I usually dip about 3 or 4, then sprinkle with hearts, then start the process again, but if you are using pink chocolate drizzle, you can wait until after drizzling before sprinkling hearts on.

Red velvet cake truffles will set at room temperature within 20-25 minutes, but to speed the process you can place in the refrigerator for 5-10 minutes.

After red velvet cake truffles are set, you can store in an airtight container or baggie in the fridge for up to one week.