Start by heat treating the dry cake mix. Preheat the oven to 350°F and line a baking sheet with parchment paper then spread the cake mix on top. Once the oven is heated, bake it for 5 minutes. Remove it from the oven and allow it to cool for 5-10 minutes. You can alternatively heat treat the dry cake mix in a microwave safe bowl and microwave it in 30 second increments for 2-3 minutes, making sure to stir it at every interval. Set aside and allow the cake mix to cool for 5-10 minutes.

In a medium mixing bowl using a hand mixer, beat the cream cheese on medium-high speed until smooth and creamy.

Add the cooled cake mix and beat it on medium speed until you get a dough consistency. Then fold in the chopped walnuts until evenly distributed.

Cover with plastic wrap and place in the refrigerator to chill for 2 hours.

Once it has chilled, line two baking sheets with parchment paper and scoop out 1 tablespoon sized scoops and roll each into balls using the palms of your hands. Repeat with all of the cake mixture, placing each ball on the baking sheet about 2 inches apart.

Heat a double boiler over low heat and melt the vanilla melting wafers, stirring occasionally until smooth. You can alternatively use a microwave by placing the melts in a microwave safe bowl and microwaving on a low setting in 30 second intervals, stirring at each interval until melted and smooth.

Place one cake ball on a fork and submerge it into the vanilla melting wafers. Remove it and tap the fork gently to remove any excess coating and to help smooth it out. Then place it onto the lined baking sheet. Repeat with all of the cake balls.

Place the orange candy melts in a microwaveable piping bag and twist it shut. Then microwave it in 30 second increments, massaging the bag at each interval, until fully melted.

Snip off a small piece of the tip and then decorate the cake balls by drizzling it on top of the cake balls.

Let it set completely before serving. You can place it in the refrigerator for 10 minutes to speed up the process. Enjoy!