• Preheat oven to 350 degrees.
• Spray a 9 x 13 inch baking pan with nonstick baking spray and set aside.

MAKE CAKE:

• In a medium bowl, sift and combine the cake flour, baking soda, baking powder and salt. Set aside.
• Using a stand mixer or handheld mixer, beat the unsalted butter until smooth and creamy on high speed. Add in the granulated sugar and beat on high again for about 2 minutes until fully incorporated and creamy.
• Next, add in the egg whites and beat on high for another minute. Turn mixer off and scrap down the bowl with rubber spatula.
• Turn mixer back on to medium speed and add in the sour cream and vanilla extract. Mix until incorporated.
• Lastly, turn mixer on low speed and slowly add in the milk.
• Turn off mixer, and hand mix a couple of time with your rubber spatula lightly (don’t over mix).
• Pour batter into greased baking pan and bake for 40 minutes. To test if done, use toothpick in center and if it comes out clean remove from oven. If still wet, add 2 more minutes. Repeat until done. (Mine always bakes perfectly at 40 minutes, but every oven is different).
• Let pan and cake cool completely on a wire rack.

MAKE FROSTING:

• In a large bowl with a stand mixer (or handheld), beat the butter on medium until creamy.
• Next, add in your powdered sugar slowly until fully combined. Turn to medium and mix for one minute.
• Turn mixer to low speed and add in your cream, vanilla extract and pinch of salt. Once combined increase speed to high and mix for 1-2 minutes until creamy and fluffy.
• Lastly, fold in your green and red sprinkles and mix until combined.

MAKE YOUR BALLS:

• Once your cake is cooled, cut or break up with your hands into smaller pieces and add to a large mixing bowl. Add in your frosting and stir until fully combined.
• Place your cake/frosting mixture in the fridge for at least 2 hours or overnight to chill.
• Once your cake/frosting mixture has chilled, remove from the refrigerator. Start forming 1 inch balls (or 1 Tbsp in size) from your mixture and place each on a baking sheet lined with parchment paper. Return your cake balls to the fridge to firm up for another 2 hours (or, again, you can leave them overnight to chill and firm up).
• Melt your Ghirardelli white chocolate melting wafers according to the package. The only note I have on this step is to not overheat. We started with 30 seconds, stirred, and then returned the chocolate to the microwave for another 30 seconds until the chocolate was melted all the way. You don’t want to overheat because it will make the chocolate too thin (or it will create a thickness that does not coat the cake balls with a smooth surface). Once melted, add in your vegetable oil and combine. Using a fork (or two), begin dipping each chilled cake ball into the chocolate. Let remaining chocolate run off back into the bowl and simply place each ball on the parchment paper to harden. This will happen pretty fast, so if you want to add sprinkles or any type of topping, add it right after you place each cake ball onto the parchment before it hardens. We let ours harden all the way, then followed up with extra white chocolate to create a fun drizzle on top, then some more holidays sprinkles on top (duh).