I do like the idea of using flavored creamer in lieu of frosting to cut down on sweetness. Have to try that out. I'm guessing that also adds moisture to the cake which is a plus.
The few times I tried the crumb+frosting way, it was alot of work -> crumble the cake, mix the crumb with a binder and, and roll into balls. I found the cake ball pan to be more efficient. Will help to have a couple of pans, though. I only own one.
In comparing candy melts to almond bark, my tasters preferred the bark. The chocolate bark actually tasted like real chocolate to them.