Prepare cake mix according to package directions except split in half and add different food cooing to each half. Bake as directed.
Cool completely on wire rack.
Crumble cake into large bowl.
Add marshmallow creme and mix until well blended.
Roll and shape into egg sized portions and refrigerate for 2 hours.
Melt white chocloate in microwave by heating tor 30 seconds then stirring and repeating until cany is smooth and completely melted.
Dip cake bites using a fork to make sure they are completely coated.
Tap fork against edge of dish to help remove excess.
Place cake bites on wax paper and refrigerate to set.
Separate remaining white chocolate and tint using food colors.
Transfer to zippered sandwich bags and clip tip of corner to use for piping and drizzling on cake bites.