Bake the cake according to box directions but divide the batter between two bowls before pouring into pans. Add 1/2 teaspoon red food coloring to one bowl and 1/2 teaspoon blue to the other. Pour colored batters into cupcake liners so they bake separately. Bake at 350°F for 18-20 minutes until a toothpick comes out clean.

Cool both cakes completely—this matters because warm cake crumbles everywhere. Crumble both cakes into a mixing bowl once they're cool enough to handle. The texture should be like coarse breadcrumbs, not clumpy chunks.

Divide the mixed crumbles into three piles—one plain, one tinted red, one tinted blue. Add a few drops of food coloring to each pile and mix with a fork until the color spreads evenly. Don't overthink this part; slightly uneven colors look more natural anyway.

Roll each colored crumble mixture into 8 balls about the size of walnuts. I use a small cookie scoop and it saves so much time—seriously, game changer. Pack them a little tight so they hold together when you dip them.

Melt white chocolate chips with butter in a microwave-safe bowl by heating in 30-second bursts. Stir between each burst until smooth and glossy. Add 2-3 tablespoons heavy cream if the chocolate gets too thick—you want it pourable but not runny.

Dip each cake ball into the white chocolate using a fork or dipping tool. Tap off excess coating and place on parchment paper to set. Sprinkle immediately while the chocolate is still tacky. Mine always sticks a little to the parchment and that's totally fine.

Let the coating set for at least 20 minutes before moving them around. Dust with edible glitter once the chocolate firms up if you want that extra shimmer. Stack them in airtight containers once they're completely hard.