Preheat your oven according to the cake mix package directions (usually 350°F). Prepare and bake the cake as instructed in a 9x13 pan. Let the cake cool completely in the pan; warm cake will cause your truffles to melt.

Once cooled, use your hands or a fork to crumble the entire cake into fine crumbs in a large bowl, resembling cake breadcrumbs. This step can be quite therapeutic!

Add the strawberry frosting to the cake crumbs, starting with 3/4 cup and adding more if needed. Mix with your hands until the mixture comes together like play-dough, moldable and able to hold its shape when squeezed.

If using, fold in the crushed vanilla wafers or freeze-dried strawberries now for extra texture and flavor. Adjust the mixture by adding more frosting if too dry, or more cake crumbs/crushed cookies if too wet, ensuring it's moist but not sticky. Taste the mixture to ensure it's delicious!

Line a baking sheet with parchment or wax paper. Using a cookie scoop or spoon, portion out about 1-2 tablespoons of mixture per truffle. Roll between your palms to create smooth balls, wetting your hands slightly if the mixture sticks.

Place each ball on the prepared baking sheet, leaving space between them. You should yield about 24-30 truffles. Refrigerate for at least 30 minutes, or freeze for 15 minutes, until firm; this is crucial to prevent them from falling apart during dipping.

In a microwave-safe bowl, combine the pink candy melts and 2 tbsp coconut oil or shortening. Microwave in 30-second bursts, stirring thoroughly after each, until completely smooth and melted. Be careful not to overheat to avoid seizing.

The chocolate consistency should be thin enough for easy coating; if too thick, add more coconut oil a teaspoon at a time. Transfer the melted chocolate to a deep, narrow bowl or cup for easier dipping.

Remove truffles from the fridge/freezer, working with 6-8 at a time to keep the rest cold. Using a fork or dipping tool, submerge one truffle in the melted pink chocolate, spooning chocolate over to cover completely.

Lift the truffle with the fork, allowing excess chocolate to drip back into the bowl. Gently tap the fork on the bowl's edge to remove more excess. Carefully slide the truffle off the fork onto the parchment-lined baking sheet, using a toothpick or another fork for assistance.

Repeat with the remaining truffles, reheating the chocolate as needed if it thickens. Work quickly as the chocolate sets fast; if truffles warm up, chill them again before continuing.

While the pink coating is still slightly wet (within 1-2 minutes of dipping), sprinkle with crushed freeze-dried strawberries, pink sugar, or sprinkles, pressing gently to adhere. Let the pink coating set completely, about 10-15 minutes at room temperature or 5 minutes in the fridge.

Melt the white chocolate or white candy melts in the microwave using the same method as the pink chocolate. Transfer to a piping bag or a zip-top bag with a tiny corner snipped off.

Drizzle the white chocolate over the truffles in a back-and-forth or circular pattern, to your desired aesthetic. Immediately add any final toppings like more crushed strawberries or edible gold dust while the white chocolate is still wet. Allow everything to set completely before packaging or serving.

Take a moment to admire your beautiful creations and, if you can resist, try not to eat them all at once!