Put the flour on a baking sheet lined with parchment paper. Make sure to distribute the cake mix evenly.
Bake for about 5 to 7 minutes, checking with a thermometer if the flour has reached 160 degrees F.
Once heated enough, remove from the oven, and let it cool completely. Do not let it burn.
Cover a large cookie sheet with waxed paper and set aside.
Slice butter into 8-10 pieces and add it to a large bowl, add cake mix and sugar, stir to combine.
Using a fork, work the butter into the cake mix until fully combined and it resembles smooth dough. Add vanilla extract. Use your hands to combine all the ingredients.
Mix in sprinkles.
Measure 1 tablespoon of batter or using a 1 tablespoon cookie scoop, and using your palms roll it into a ball.
Place truffle balls onto the prepared baking sheet.
Place in the freezer for 10 minutes before coating with white chocolate.
The number of truffles will vary on how large or small you make them.
White Chocolate Coating:
Add white chocolate wafers to a microwave-safe bowl and melt for 30 seconds. Stir well and microwave for another 20 or 30 seconds, stir well with a spatula and if there is still chocolate that did not melt, microwave for another 10-15 seconds and stir well.
Using a fork, dip each cake ball into the melted white chocolate and place bake on the baking sheet, top with sprinkles immediately.
Place cake balls in the fridge for at least 20 – 30 minutes or until the white chocolate coating hardens.