Procedures

1. 1

   After your cake is baked and cooled, crumble it into a large bowl.

2. 2

   Mix thoroughly by hand with the frosting (it will get pretty messy, so you might want to use gloves).

3. 3

   Roll mixture into balls, about the size of golf balls. If desired, you can roll them into a slightly oval form, to add some height.

4. 4

   Chill for at least 2 hours in the refrigerator, or at least 1/2 hour in the freezer. You can also chill overnight in the refrigerator.

5. 5

   Once you are close to the end of your chilling period, lay out a large piece of waxed paper and set a wire rack on top.

6. 6

   Melt the white chocolate in a double boiler over low heat until it is smooth and pourable. Remove from heat.

7. 7

   Remove the truffles from the refrigerator or freezer a few at a time, and place on the wire rack with an inch and a half around each truffle.

8. 8

   Using a spoon or ladle, pour a small amount of the white chocolate mixture on top of the truffles. You want to spoon it over the truffles rather than dipping them, because this will give a slightly "draped" appearance which will work to make the truffles look ghostly. Allow the excess to drip onto the waxed paper.

9. 9

   Allow the truffles to set for about an hour; add beady eyes and a ghostly mouth using gel or writing icing before serving.