Cut Dawn Cake Donuts into small pieces. Fold donut pieces into Dawn Icing. Cover and chill until firm (about 4 hours). Roll into about 24 (1½ inch) truffles and place on prepared cookie sheet. Place in refrigerator while you heat melting chocolate. Line another cookie sheet with parchment or wax paper. Heat chocolate according to directions on packaging. Using a fork, dip each truffle into melted white or milk chocolate and spoon the melted chocolate over the whole truffle. Shake off excess, and place on prepared cookie sheet. IMMEDIATELY sprinkle on decorations or let chocolate set, then drizzle with remaining melted white or milk chocolate. Let truffles stand until chocolate set.