Crumble cooled cake into a large bowl, careful to make sure there are no large chunks.
Pour frosting into bowl with cake crumbles, and use your hands to thoroughly incorporate the frosting and the cake crumbles until you have a “dough”.
Scoop golf balls sized amounts of dough, roll with your hands into a ball, and place on a parchment lined baking sheet.
Continue until you have made approximately 40 cake balls.
Place balls in fridge to firm up, approximately 20 minutes.
While balls are firming, make your chocolate coating using a double boiler method (see here for detailed instructions).
Place chocolate chips and oil in a heat safe glass bowl and stir continuously until mixed fully.
Remove from heat immediately and let cool.
Once chocolate is cooled, hand dip the balls until completely coated, and then place back on parchment lined backing sheet.
Top with desired toppings while still semi-wet. Continue this process until all balls are coated.
Place back in fridge until firm.
I like to keep my cake balls in the fridge and take them out right before serving!