Pina Colada Cake Ball Truffles

I really wish I could just escape to a tropical island right now. Sandy beaches and crystal clear waves sound absolutely amazing. I am constantly reminded by the fact that I already have prior responsibilities, not to mention an intensive summer class starting soon. The possibility of escaping anytime soon does not sound too promising.
I figured we all needed a little island getaway. The Pina Colada is an iconic island drink. What better escape than a bite-sized version of it? Cake balls, are pretty much the same thing as a cake pop, except you do not have to worry about putting them on a cake stick.
I promise they are just as good. They may even be a little easier to eat. You can decorate them however you like, but I recommend putting them in little bon-bon papers or mini muffin liners. It just adds a little something more and makes them look a little more professional.
For you little five minute escape: Bon Voyage!

 Bake cake as directed (on box)
Break baked cake into coarse crumbs.

Add 1/4 tsp. pina colada flavoring to the frosting. Add 3/4 of frosting to
cake crumbs. Add more if necessary.

 Mix until it forms a ball, then roll into small uniform sized cake balls.
They should be the size of a truffle. Not too large, and not too small.
Place palls on a wax paper lined baking sheet. Place balls in the
 freezer for about 15 minutes (so that they can firm up).
Transfer to refrigerator until firm (about 15-20 minutes)

Melt candy coating and 1 tbsp. of shortening
(helps keep the melted coating from thickening up)  until smooth.
Take the chilled cake balls one by one, and hold them
in the tempering fork, and spoon candy coating all over.
Make sure to get an even coating.
 Allow the coating to dry. Decorate as desired. I used the remaining
candy coating, by dividing it up and adding food coloring.
I then put them into plastic sandwich bags (Be sure
to cut a small corner at the bottom), and piped the remaining
coating onto the truffles.