Unwrap the Christmas Tree Cakes and place them in a large mixing bowl.

Use a handheld mixer to break down the cakes into fine crumbs. Mix until the texture resembles a soft, dough‑like consistency.

Add the festive sprinkles to the crumb mixture and gently fold them in until evenly distributed.

Line a baking sheet with parchment paper. Then, using a tablespoon or small scoop, portion out small mounds of the cake mixture. Roll each mound between the palms of your hands to form smooth balls, then place them on the parchment lined sheet. Repeat until all of the mixture is used.

Refrigerate the cake balls for about 10 minutes until they firm up slightly — this helps them hold their shape when coated.

Meanwhile, melt the white chocolate (or candy melts) in a microwave‑safe bowl. Heat in 20‑ to 30‑second intervals, stirring in between, until fully smooth and melted. Alternatively, you can use a double boiler on the stovetop.

Once chocolate is melted, dip each chilled cake ball into the white chocolate using a fork or dipping tool. Make sure each ball is fully coated, then lift out and let excess chocolate drip back into the bowl. Place the coated truffle back on the parchment.

If using red candy melts, melt them in a small piping bag or a ziplock bag. Heat in 30‑second intervals in the microwave, massaging the bag between sessions until melted and smooth. Snip a tiny corner of the bag tip and drizzle the red chocolate over the white‑coated truffles.

Immediately sprinkle or press some green sanding sugar on top of each truffle so it sticks to the melted coating.

Place the tray in the refrigerator for a few minutes to allow the chocolate and decorations to set.

Once set, your Christmas Tree Cake Truffles are ready to enjoy. Serve chilled or at room temperature.