Walnut Sugarplums

Carefully cut away the golden brown edges of the pound cake. Tear the cake into pieces and place in a large bowl.

Add walnuts and frosting to the bowl and mix well with your hands until a smooth dough forms. Divide into 18 equal portions then roll each into a ball. Place cake balls on a paper towel lined baking sheet and top with another layer of paper towels. Cover with foil or plastic wrap and refrigerate for several hours or overnight.

Melt white chocolate wafers according to package directions and line a small baking sheet with parchment or waxed paper.

Using two toothpicks or bamboo skewers, insert the tip of one into the top of a cake ball. Turn to coat completely with melted chocolate then hold over the chocolate to let the excess drain off (If needed, use a small spoon to help coat completely).

Place the cake ball on prepared baking sheet and use the second toothpick to remove the inserted toothpick. Immediately add a small amount of melted chocolate to the top to cover the hole and top with sprinkles and walnuts.

Cover and store in the refrigerator until ready to serve.