Directions

1. 1

   Prepare the cake according to the package instructions. Once baked and completely cooled, crumble the entire cake into fine crumbs in a large mixing bowl.

2. 2

   Add the vanilla frosting to the cake crumbs and mix using a spoon and your clean hands until the frosting is evenly distributed throughout. The mixture should come together like wet sand. Roll this mixture into 20 small balls between your palms, pressing gently to create smooth, compact spheres.

3. 3

   Place the cake balls on a parchment-lined plate or tray and refrigerate for 30 minutes until they are firm. After chilling, roll each cake ball between your palms again to ensure the surface is as smooth as possible.

4. 4

   Dust a work surface lightly with powdered sugar. Roll out the white fondant to a thickness of 1/8 to 1/4 inch. Using a round cookie cutter, cut out 20 circles of fondant large enough to cover each cake ball completely. Using the end of a lollipop stick or small dowel, gently press dimples across the entire surface of each fondant circle to mimic the texture of a golf ball.

5. 5

   Place a fondant circle dimple-side down on a clean surface. Set a cake ball in the center of the fondant circle. Carefully bring the edges of the fondant up and around the cake ball, gently pinching and sealing where the edges meet at the top. If needed, make small slits around the edge of the fondant for a smoother fit. The result should be a round fondant-covered ball with visible golf ball dimples.

6. 6

   Place the green candy melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each interval, until completely smooth and melted. Spoon approximately 1 tablespoon of melted green candy into the bottom of each mini muffin liner or silicone mini cupcake mold. Using a spoon and toothpick, pull the warm candy up the sides of each mold to create a grass-like texture. Refrigerate for 10 minutes until the candy shells are completely set.

7. 7

   Once the candy shells have set, add a small amount of the remaining melted green candy to the bottom of each cup to act as an adhesive. Carefully place each fondant-covered cake ball into a candy shell cup, pressing gently to secure. Store the finished golf ball truffles at room temperature in a cool, dry place until ready to serve.