Dip cake balls into white candy coating; allow excess coating to drip off. Place ball on parchment sheet or wax paper. Immediately place top hat or winter hat on top of wet cake ball. Mold pieces of candy clay into carrot noses and attach to ball with melted coating. Use a small parchment bag filled with melted cocoa dark coating to pipe mouth and eyes.
RECIPE FOR CANDY CLAY - one pound of candy coating and 2/3 cup corn syrup. Melt candy coating then stir in corn syrup. Mixture will become stiff. Wrap in plastic wrap for several hours before using. Makes approx. 2 1/2 cups.
RECIPE FOR CAKE BALLS - Crumbling the Cake: Cool the cake completely before crumbling. Cut the cake into four equal sections. Remove a section from the pan, break it in half, and rub the two pieces together over a large bowl, make sure to crumble any large pieces that fall off. Repeat with each section. Crumble cake into a fine texture. Crumble the cooled cake into a large mixing bowl.
Add Icing: With a spoonful at a time, add and mix icing into the crumbled cake until the icing absorbs into the cake and disappears. Using the back of the spoon is the quickest way to make sure the two ingredients are thoroughly combined. The mixture should be moist enough to roll into 1½-inch balls and still hold a round shape.
Forming: Use a cookie scoop to get uniform-size cake balls or cake pops. Scoop cake mixture onto a cookie sheet lined with parchment paper. Then roll each scoop by hand forming a ball. Cover the cookie sheet with plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. The cake balls need to be firm but not frozen.