Instructions

• Pre-heat the oven to 350F.
• In a large bowl, mix the cake mix, water, oil and eggs. Beat until smooth.
• Pour into a 9x13 pan and bake for about 30 minutes or until done.
• Let the cake completely cool.
• Crumble the baked/cooled cake into a large bowl.
• With clean hands or while wearing gloves, mix the vanilla frosting into the cake crumbs until well combined.
• Roll 1 tablespoon of dough into a ball.
• Place on a parchment lined baking sheet or use a mini muffin pan to hold the cake balls. Continue doing this until you’ve made as many as you need.
• Place cake balls into fridge for 30 minutes.
• Melt the White Candy Melts according to the package directions.
• Remove cake balls from fridge.
• Using toothpicks or skewers to make the dipping process easier, dip each cake ball into the melted white chocolate, tap off excess coating and place on a piece of parchment paper.
• Do this for all cake balls.
• Fill a plastic ziplock baggie with remaining white coating, snip end of bag and drizzle white chocolate coating over truffles.
• Add a royal icing carrot to the top of each one while white chocolate is still wet.
• Let truffles sit for about 15 minutes to finish drying.