Place Powdered Confectioners Sugar (370 gram) and Unsalted Butter (1 cup) in the bowl of a stand mixer. Mix on medium speed for about a minute to combine.
Add Salt (1 pinch), Heavy Cream (2 tablespoon) and Vanilla Extract (1 tablespoon). Whip on medium high speed until frosting becomes light and fluffy, about 3 minutes. Set aside for later use.
In a bowl, break up Vanilla Cake (1) into crumbs.
Add 1 1/2 cup of classic buttercream.
Mix until combined.
Roll mixture into 12 equal-sized balls and refrigerate for 30 minutes.
Chop White Chocolate (500 gram) and melt in a double-boiler over a low heat, until completely smooth. Remove cake balls from the refrigerator.
Let the chocolate cool for a few minutes before you begin dipping the cake balls. Completely cover each cake ball with white chocolate.
Place the dipped cake truffles on a wire rack over a piece of baking paper, and allow to harden for a few minutes.
Dip each truffle again and allow to harden for a further few minutes.
Dip for the third and final time, and allow to harden in the refrigerator for 30 minutes.
Add remaining melted chocolate to a piping bag. Remove cake truffles from the refrigerator and begin piping "bandages" across the tops of each.
Stick two Candy Eyeballs (24) on each cake truffle.
Allow cake truffles to set and harden for a further 30 minutes before serving. Enjoy!