Put Cheetos Cheetle Crumbs in a bowl and set aside. With gloved hands, put two tablespoons of white chocolate coating in the palm of your hand and roll each ball between your palms, coating it in a thin layer. Put 3 or 4 chocolate covered balls at a time into the Cheetos Crumbs, working quickly, toss the balls until completely coated. Remove and transfer to a parchment lined sheet tray. Repeat until all balls are done. Wrap tightly and store airtight in fridge until ready to serve.

For the Cake and Ball mixture:

Preheat the oven to 350F degrees. Line and grease two half sheet trays with parchment. Mix flour, sugar, baking powder and salt in stand mixer fitted with paddle attachment. Mix butter into the dry mixture on low speed until resembles wet sand. Pour in 1 cup of egg whites and mix on medium speed. Add in sour cream, vegetable oil, extracts, mix until fully incorporated.

Scrape down sides of bowl and beat on high speed for about 1 minute.

Divide batter into two batches. In second batch, add 4 drops of orange food color or more until batter is the same shade as Cheetos. Divide each into the two separate pans and spread evenly. Bake for 25-30 minutes or until toothpick comes out clean, do not overbake. Remove from oven and allow cakes to completely cool. Place pans in freezer to accelerate cooling for 30 mins if needed.

Remove from pan once cooled, and add to two large mixing bowl. One for white cake and one for orange cake. Crumble cake into fine crumbs. Add crushed Cheetos to the orange crumbs. Add ¼ of the frosting (see below) to one bowl and ¼ of the frosting to the Cheetos crumbs bowl.

Add a few tablespoons of heavy cream or milk to the white cake mixture. Using gloved hands, mix each bowl thoroughly until moistened, adding in more frosting until mixture sticks when formed into a ball in your hand.

Once you’ve achieved a cohesive mixture, use a small truffle scoop to portion one scoop of each mixture and roll together into a ball, half white half orange, slightly marbled is okay  The balls should be large truffle size about 1 ¾ oz to 2 oz balls.

For the Frosting::

Beat butter on medium speed in stand mixer fitted with paddle attachment. Mix in almond and vanilla extract, salt, and cream cheese on low speed. Slowly add powdered sugar cup by cup, scraping down between a few cups.

Add heavy cream halfway. Continue mixing on low speed for 1 min. Switch to medium speed and mix until smooth. Do not overmix. . Reverse until ready to use.