Combine the Christmas Tree Cakes and cream cheese frosting in a stand mixer and blend at high speed until the mixture is smooth and cohesive.

Scoop out approximately two tablespoons of the mixture at a time and roll into uniform balls; you should produce 10 in total. Arrange the formed truffles on a parchment-lined tray.

Transfer the tray to the freezer and allow the truffles to chill for one hour.

Meanwhile, place the white chocolate melts in a large, microwave-safe bowl. Heat in 45-second bursts, stirring after each interval until fully melted and smooth.

Retrieve the truffles from the freezer and immerse each one individually into the melted white chocolate. Roll each truffle to fully coat, then lift out using a fork, allowing excess chocolate to drip off. Set the coated truffles back onto the parchment paper.

After all truffles are dipped, place them back into the freezer for roughly 10 minutes to let the coating firm up.

Once the coating has solidified, melt the red chocolate melts and transfer the melted chocolate into a piping bag. Snip a small opening at the tip.

Moisten the tops of the truffles lightly with water using a fingertip, then dust with green sanding sugar.

Pipe red decorative lines in a gentle side-to-side motion over each truffle.

Allow decorations to set completely before serving. Store any leftovers in an airtight container.