1. Crumble the unwrapped Christmas Tree Cakes into fine crumbs using a fork or food processor.

2. Combine the cake crumbs with softened cream cheese in a bowl and mix until a smooth, moldable dough forms.

3. Portion the mixture with a cookie scoop or spoon and roll into 1-inch balls between your palms.

4. Place the rolled truffles on a parchment-lined baking sheet and chill in the refrigerator for 20-30 minutes.

5. Melt the white chocolate or candy coating in a microwave-safe bowl, stirring every 30 seconds until smooth; add shortening if needed to thin.

6. Dip each chilled truffle into the melted coating using a fork or dipping tool, tapping off excess, then return to the parchment-lined sheet.

7. Sprinkle with red and green sprinkles or white sparkling sugar before the coating sets.

8. Allow the coating to fully harden at room temperature or refrigerate for 10-15 minutes.

9. Store finished truffles in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.