Start by crumbling your king cake into a large mixing bowl. You want fine, even crumbs without any large chunks. If using a cake with icing, do not worry about removing it as it adds to the sweetness and binding power.

Add the softened cream cheese, vanilla extract, and your choice of spirits to the crumbs. Using a hand mixer or a sturdy spatula, blend everything together until a thick dough forms. It should be moist enough to hold its shape when squeezed. Optionally, stir in the finely chopped toasted pecans for extra texture.

Place the mixture in the refrigerator for at least 30 minutes. This makes the rolling process much cleaner and prevents the truffles from falling apart.

Using a small cookie scoop or a tablespoon, portion out the dough and roll it between your palms into 1-inch balls. Place them on a baking sheet lined with parchment paper. Return to the fridge if needed to firm up.

Gently melt your white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring well between each, until completely smooth. If the chocolate thickens, pop it back in the microwave for 10 seconds.

Use a fork or a dipping tool to submerge each chilled ball into the melted chocolate. Tap off the excess and return to the parchment-lined baking sheet. Immediately sprinkle with the tri-color sanding sugars before the chocolate sets. Let the truffles set at room temperature or chill in the fridge for 10 minutes.