Crumble the cake into a medium sized bowl and add in the cream cheese. Finely crumble the cake into a large bowl. Add in a tablespoon of red food colouring and rub together till the cake turns pink or red as desired. Add in the vanilla essence and use the back of a large spoon to mix until thoroughly combined. Roll the mixture into small balls (if they aren’t moist enough to hold their shape, add a little more cream cheese) and place them on baking sheets. Stick a tooth pick into each ball and place in the refrigerator for an hour to harden or in the freezer 15 minutes. Meanwhile, melt down the white chocolate. When the balls have firmed up, dip the balls into the chocolate and tap off any excess chocolate. Using a fork, push the truffle off the cocktail stick and onto a baking tray covered with grease proof paper. Immediately cover with sprinkles if using, or otherwise drizzle over some dark melted chocolate. ..