Prepare the red velvet cake mix according to package instructions, pouring the batter into a greased 9x13-inch pan. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack, which should take about 1 hour.

Once the cake has cooled, break it into pieces and transfer to a large mixing bowl. Use your hands to crumble the cake into fine crumbs, ensuring there are no large chunks remaining.

Add 1 cup of cream cheese frosting to the bowl of crumbled cake. Mix the frosting and cake crumbs together until fully combined. Allow the mixture to rest for about 5 minutes.

Check the consistency of the mixture. If it feels too crumbly, gradually add more frosting, one tablespoon at a time, mixing well after each addition.

Using a cookie scoop or your hands, shape the mixture into 1-inch balls. Place each cake ball onto a parchment-lined baking sheet.

Once all the cake balls are shaped, place the baking sheet in the freezer for about 1 hour, or until the balls are completely firm.

Set up a double boiler over medium heat and add your white chocolate chips. Stir constantly as they melt until smooth.

Using a toothpick, carefully dip each frozen cake ball into the melted white chocolate, ensuring they are fully coated. Tap off any excess chocolate.

Immediately sprinkle your favorite decorations onto the dipped cake balls before the chocolate hardens.