Lemon Buttercream Cake Ball Truffles

Make cake according to package directions. Make frosting and glaze. After cake cools, place cake pieces in food processor or crumble with hands. Put in enough lemon frosting to moisten, mix together (I use gloves and wash them again and keep for re-use). Roll into a little less than 1 inch balls (chocolate will make them bigger). Place on a tray lined with waxed paper. At this point I put mine in the freezer for a couple of minutes to harden them just a little so they will stay together better when dipping (but remember to take them out again =;). Heat white chocolate and shortening in a double boiler or in a med. bowl over a pot of water (about 1 inch of water in pot) on low heat until melted. Roll cake balls in white chocolate and carefully pick up with a fork (or two) and place back on the tray. You can put them in the freezer again to harden a little and to set the chocolate but they will sweat when brought out to room temp. I put mine in the refrigerator. When chocolate is set, take a knife (sharp or a butter knife, whatever works best) and carefully cut away any extra chocolate from around the bottom edges of the cake balls. I do this so that it gives a neater presentation. Place cake balls right up against each other on the tray (makes it easier when drizzling).Put the glaze in a decorating bag filled to about a 1/4 of the way. Snip a tiny hole in the end of the bag and drizzle orange glaze over cake balls. When finished, separate the cake balls out on the tray. Put back in the refrigerator for a little while if desired. I put my cake balls in "Wilton Candy Cups" for a nice presentation. none =;)