Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, combine the cake mix, eggs, vegetable oil, and champagne. Mix until just combined. Do not overmix.
• Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
• Once the cake is completely cool, crumble it into fine crumbs in a large bowl. Ensure there are no large chunks.
• Add the vanilla buttercream frosting to the cake crumbs. Mix thoroughly with your hands until well combined and the mixture holds together when squeezed.
• Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Refrigerate for at least 30 minutes to firm up.
• Melt the white chocolate chips and pink candy melts separately in microwave-safe bowls. Microwave in 30-second intervals, stirring between each interval, until smooth. Add shortening if needed to thin the chocolate.
• Dip each chilled cake ball into the melted white chocolate, allowing excess to drip off. Place back on the parchment-lined baking sheet.
• While the white chocolate is still wet, drizzle with melted pink candy melts and sprinkle with edible glitter or sprinkles, if desired.
• Allow the cake balls to set completely at room temperature or in the refrigerator.