Let’s begin with the cake balls. You can either crumble the cake into a large mixing bowl using your hands or add half at a time to a food processor and blitz it to fine crumbs. Add the crumbs to a mixing bowl (if using a food processor) and add the cream cheese frosting. Use a spatula to mix until everything is well combined. Use a cookie scoop to scoop out the mixture into balls and place on a baking tray lined with baking paper.Use your hand to roll the mixture into round balls. Set aside.
To melt the orange candy melts, simply add them to a large heat proof bowl and place over a pot with gently simmering water, making sure the water is not touching the bottom of the bowl. Allow the candy melts to melt. Once melted, add the coconut oil to help thin out the mixture. You can use vegetable oil in it’s place. Use a spatula to stir and combine everything together really well and take off the heat. Allow to cool at room temperature for 10 minutes.
Use a fork to add the cake balls (one at a time) into the orange candy melts. Gently roll them around to coat them and then lift out with the fork, gently tapping on the side of the bowl to allow any excess chocolate to drip off. Place back on the lined baking tray and allow to set at room temperature.
Place the bowl with the melted orange candy melts back on the pot and add the milk chocolate to the candy melts, storing until everything is smooth and completely melted. This will help darken the orange candy melts.
Add the melts to a piping bag fitted with a #4 round piping tip and pipe lines across each cake truffle. Allow that to set before finishing your pumpkin truffles with squiggles of melted green candy melts at the top of each truffle (no need for thinning out the mixture with these) The easiest way to do this is by using a piping bag fitted with the same sized tip. Allow to set at room temperature before serving!