Add your cold cake and cold frosting to a mixer with a paddle attachment and mix until combined.

Measure out 1 inch (1 tablespoon) sized cake balls and place them on a cookie sheet. Roll the cake balls smooth. If you’ve used cold cake and frosting, there should be no need to refrigerate the cake balls.

Melt the chocolate wafers in the microwave for 1 minute on high, stir, then microwave again for 45 seconds at 70% power. Stir until smooth and completely melted. Do not overheat.

Dip a toothpick into the chocolate then insert it into the cake ball. This will be the handle for dipping them.

Once all the toothpicks are added, dunk the cake ball into the chocolate, shake off the excess and place it down on the cookie sheet. Gently twist the toothpick out while still wet. If you can’t, that’s fine, leave it until it’s dry.

Continue with all of the cake balls.

If there are toothpick in the dried cake balls, gently twist the toothpick to loosen it before pulling it out. Drizzle some chocolate over the hole and sprinkle on the mini chips and rainbow sprinkles.

Place the dry cake truffles into a plastic container and refrigerate. An hour before serving, remove the container from the fridge, but do not open it. Let it come to room temperature before you open it to serve your truffles.