Pink lemonade cake balls

1. Preheat your oven according to the directions on the back of the cake mix box and prepare the cake mix as directed. Add in the 4 TBSP of sweetened pink lemonade mix along with a couple of drops of food coloring until the desired color of pink is reached. If the batter isn't flavored enough (yep! you have to taste it!), as much as one more TBSP of sweetened pink lemonade mix can be added before baking.

2. Grease a 12 x 9" cake pan (pyrex preferred, but, metal works just as well) and spread the batter into the pan. Bake per the directions on the cake mix box. It will be done when a toothpick is poked into the center of the cake and comes out clean. Allow the cake to cool completely before proceeding.

3. Empty the tub of cream cheese frosting into a large mixing bowl and blend with one packet of unsweetened pink lemonade mix and a couple drops of pink food coloring using an electric mixer. The icing will be tart - that is desired.

4. Take the cooled cake and crumble it into a bowl by hand. Alternatively, you can add chunks of the cake to a food processor and crumble it that way. Either way, you will want this step to result in a bowl full of crumbled cake.

5. Note: You can leave the 'crust' of the cake on or separate it from the rest. Leaving it on will give you brown bits in the cake balls, which can alter the aesthetics, but, not the taste.

6. Spoon half of the frosting mixture into the bowl with the crumbs and blend well. It is best to start with half of the amount of frosting to ensure you don't add too much. If the mixture is a little dry after blending, you can always add a little more as needed.

7. After the cake crumbs and frosting have been well blended, take spoonfuls of the mixture and form it into balls of any size. Just remember that the smaller you make your cake balls, the more cake balls you will produce.

8. Place all of your cake balls onto a cookie tray lined with wax paper. You can either refrigerate them for a few hours, or, place them in a freezer for an hour to chill and firm them.

9. When ready, melt the candies according to the directions on the package. The microwave is the easiest method, but, a double boiler will keep the candy consistently melted while you are dipping the cake balls.

10. Remove one sheet of cake balls from the fridge/freezer at a time - this will keep the rest of them firm and make them easier to dip - and dip each one into the coating. After coating, place them back on the sheet lined with wax paper to set up firmly. You can dip them multiple times to achieve a more opaque coating, but, make sure that each layer sets up firmly before dipping them again.

11. Optional: Decorate them with sprinkles while the final coating is still moist, or, drizzle them with melted white chocolate.