Begin by preparing the cake according to the directions on the box. For best results, bake it in an 8 x 10-inch cake tin until a toothpick inserted into the center comes out clean. Leave the cake in the tin and allow it to cool completely before moving on to the next step.

Once cooled, crumble the cake into fine, loose pieces using your hands or a fork, then transfer the crumbs to a large mixing bowl. Reserve a couple of tablespoons of crumbs to use as a garnish later.

Add the cream cheese icing and mix thoroughly with a rubber spatula or clean hands until the crumbs are evenly moistened and the mixture holds together.

Take approximately one tablespoon of the mixture at a time and roll it between your palms to form a smooth ball. Continue shaping the remaining mixture until you have at least 16 cake balls.

Arrange the balls on a plate or baking tray and place them in the freezer for 20 minutes to 1 hour, until they are firm enough to dip.

Place the white chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring between each one. Continue until the chocolate is completely melted, smooth, and easy to pour.

Working with one cake ball at a time, use two forks to dip each ball into the melted white chocolate, turning it gently to coat all sides. Lift it out and allow the excess chocolate to drip away before transferring it to a wire rack.

While the coating is still wet, sprinkle the reserved cake crumbs over the top of each ball so they adhere nicely before the chocolate sets.

Transfer the coated cake balls to the fridge and chill for about 1 hour, or until the white chocolate has completely hardened.

Store the finished cake balls in an airtight container in the fridge or at room temperature for up to 5 days.