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Crumble the cake into a mixing bowl. Add few tablespoons of frosting at a time into the bowl and mix well till the ball starts holding its form.
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Roll into small balls and keep it on a tray lined with plastic wrap. Place it in the refrigerator for 20-30 minutes or in the freezer for 15 minutes for the balls to slightly chill.
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Just when the truffles are ready to be coated, add the white chocolate chip to bowl and microwave it for about a minute, stirring every 30 seconds.
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Place the balls on the spoon and dip it in white chocolate and place it on the tray.
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To decorate, add few drops of red color to the remaining white chocolate. Fill it in an icing bag and cut a small tip. Drizzle over the truffles.