Prepare and bake the cake according to the directions on the back of the box.

When done baking, remove cake and allow to cool in pan for up to five minutes.

Run a knife along the edges of the cake pan to help release the cake and then carefully turn the cake out onto a cooling rack.

Do not try to pour the glaze on top of the cake while it's warm.

Allow the cake to cool completely.

Place the heavy whipping cream in a microwave safe bowl and heat on high in the microwave for 2 minutes or just until the heavy cream begins to boil.

Remove the bowl from the microwave and carefully add the white chocolate.

The mixture may bubble, this is okay.

Let the mixture sit for 5 minutes and then begin to whisk until shiny and smooth; about 1 minute.

At first it may look like the glaze is not going to get smooth. Keep stirring and it will come together.

Pour the glaze over the cooled cake and allow the glaze to drizzle down the sides of the cake.

Allow the glaze to harden slightly and then decorate with the chocolate egg candies and sprinkles.