Step 1

Preheat oven to 170°C. Grease a 20cm (base measurement) round cake pan. Line the base with baking paper.

Step 2

Prepare the cake mix using the eggs, oil and ½ cup (125ml) water following packet directions. Pour into prepared pan. Bake for 45 mins or until a skewer inserted in the centre comes out clean. Turn onto a wire rack to cool completely.

Step 3

Line a tray with baking paper. Crumble the cake into a large bowl. Add the icing mix from the packet with the orange rind and orange juice. Stir until the mixture comes together. Roll 1-tbs portions of mixture into oval shapes. Place on the lined tray. Freeze for 15 mins.

Step 4

Meanwhile, place the choc melts in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir until melted. Divide into 4 bowls. Use food colouring to tint the chocolate pale pink, blue, green and yellow.

Step 5

Dip 1 cake ball in melted pink chocolate, shaking off excess. Place on lined tray. Repeat with remaining cake balls and chocolate, alternating between different colours. Top with sprinkles or confetti.

Step 6

Spoon the remaining chocolate into 4 sealable plastic bags. Cut off 1 corner of each bag. Drizzle truffles with chocolate. Set aside for 10 mins or until set.