How to make cake balls using leftover cake

• First thing to do is line two baking sheets with parchment paper and set them to one side.
  
• Then grab yourself a large mixing bowl and turn your lemon cake into crumbs by gently rubbing the cake between your fingertips.
  420 g Lemon cake
  
• In a second mixing bowl, cream the cream cheese and icing sugar together until it is a smooth and creamy texture.
  210 g Cream cheese, 105 g Icing sugar
  
• Now mix the cream cheese frosting in with the cake crumbs until you have a big sticky dough.
  
• Next using your hands roll small amounts of cake mixture into round balls and place onto your parchment paper. Then place the cake balls into the freezer for about an hour or so.
  
• Grab yourself a glass Pyrex bowl, break your white chocolate or candy melts into chunks and melt over a pan of simmering water.
  300 g White chocolate
  
• Once melted remove from the heat, coat each cake ball with the melted chocolate by dipping it into the chocolate. Remove the balls from the bowl with a fork.
  
• Place your chocolate covered bites onto your parchment paper to set.
  
• Now in a second glass Pyrex bowl, break your dark chocolate into chunks and melt it over a pan of simmering water the same way.
  150 g Dark chocolate
  
• Once the chocolate has melted leave to cool slightly for a couple of minutes then place the chocolate into a piping bag, then slowly drizzle the chocolate back and forth over the coated white chocolate cake truffles.
  
• That’s it your cake truffles are complete. Place them in the fridge in an airtight container until your ready to serve.