Preheat the oven to 350°F. Spray a 9x13-inch baking pan with nonstick spray and set aside.
In a large bowl, combine the flour, cornstarch, cocoa powder, and baking soda. Stir together to combine, then set the bowl aside.
2¼ cups all-purpose flour, 2 tablespoons cornstarch, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until they are creamy. Add in the eggs, vanilla, and lemon juice and mix to combine.
½ cup salted butter, 1½ cups granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract, 1 teaspoon lemon juice
Add in the flour mixture and the milk, alternating, in two additions, mixing until they are well combined with the sugar mixture.
1 cup milk
Add in the food coloring, mixing on medium speed until the color is evenly distributed. You may add in an additional teaspoon of color, until it reaches your desired color.
2 tablespoons red food coloring
Pour the batter into the prepared baking pan and bake for 28-30 minutes. Once the cake springs back when touched on top, remove from the oven and cool on a baking rack.
Once the cake has cooled, break into pieces and crumble. The crumble should be fine pieces.
In a large bowl, combine the crumble with the frosting. Combined, the mixture should hold together when pressed together. Using a spoon or scoop, roll spoonfuls of the cake mixture into tight ball shapes. Repeat until all of the cake mixture is used.
16 ounces cream cheese frosting
Place the balls into the bowl, and place in the freezer for about thirty minutes.
Once the cake balls have had time to become firm in the freezer, melt the chocolates in the microwave. Dip each ball into the melted chocolate and, using a spoon or fork, cover the bite completely before removing. Place the dipped bites onto parchment paper and let cool to have the chocolate set. Drizzle with the red melting chocolate and let set before serving.
12 ounces white chocolate chips or candy melts, 6 ounces red candy melts