Basic Cake Ball Candy Truffles

According to cake box directions, make and bake cake in 9"x13"x 2"-inch prepared pan. Remove from oven and crumble cake into large mixing bowl of electric mixer. Using blades of electric mixer finish crumbling cake into fine crumbs. Mix in 3/4 to full container of frosting(according to taste) to make a stiff paste. Chill mixture for at least two hours, covered with Saran wrap, or aluminum foil or snap-on-lid cover of electric mixer. Using melon baller or 1-inch scooper or Tablespoon, form chilled mixture into 1 1/2-inch balls.(Large walnut ball sized). Place on wax paper lined cookie sheet/sides or jelly roll pan and freeze at least 6 hours or until very firm.* Working in small batches of 3-6 balls at a time(keeping all others frozen), flip balls into warm melted Almond Bark, using toothpicks, grilling fork or candy dipping spoon, manipulate frozen cookie balls until completely coated. Remove, letting excess coating drip back into bowl or pot. Place coated balls on wax paper lined cookie sheet and let harden. Balls must be frozen solid to double-dip.*Push wooden popcycle stick into ball before freezing for first time. This allows YOU to dip coated balls in finely chopped nuts or crushed toffee(any crushed candy like LifeSavors or peppermint candies) after dipping in coating Almond Bark Coating In double boiler bottom, bring 2 cups water to very HOT but not boiling.In top half put chopped, broken Almond Bark(20 ounces) package vanilla or chocolate or Wilton Candy Disc, stirring constantly until melted and smooth. When melted and smooth, stir in one teaspoon vegetable oil. If tinting, stir in Wilton oil-base coloring drop by drop until desired color is reached. Stir to blend. Drizzle colored coating over each frozen cake ball, with tines of fork, if desired. Allow to harden, then place cake ball truffles top-side down into cupcake wrapper leaving stick-side up.If coating in finely chopped nuts or candy sprinkles, crushed candies, this keeps coating intact. For Mother's Day use pre-made candy roses(Birthday Cake or Wedding Cake Supplies) and stick to plain candycoated cake ball truffles with small dollop of candy coating. I also used a meat mallot dipped in powdered sugar to press a deep design on coated ball. Ball must be half-frozen to work. Then recoat in melted coating for a different look. These are perfect treats for parties(Baby Showers, Wedding Showers,birthdays(Adults and children)carnivals, cake walks, gifts for fun, and some receptions.Just keep them in a chilled refrigerator/cooler until ready to serve.