-Roll the chilled cake/frosting mixture into balls. You can make them any size, but I like them about 1- 1 1/2".
-Chop up the almond bark and melt it in a glass bowl in the microwave at 50% power, stirring every 30-60 seconds till smooth.
-Dip one end of the sucker stick into the melted chocolate and press it into a cake pop. Place on waxed paper till set. (This helps hold the stick in place so it won't fall out when you are dipping.)
-Now dip a cake pop into the melted chocolate, then lightly tap it against the top of the bowl so the excess chocolate falls off. Poke the end of the stick into a styrofoam block, or a cereal box with holes poked in the side, or a 2x4 with holes drilled into it. Basically you just need a place to stick the cake pops so they can dry standing upright. I tipped a cereal box on its side and used a piercing tool to make holes about 3" apart. It worked perfectly!
-After the cake pop has set for a few seconds, add the eyes. You don't want the chocolate to be dripping, but you don't want to wait too long or the chocolate sets up and the eyes won't stick.
-Repeat dipping and adding eyes till all of your cake pops are done. As the cake pops poked in the cereal box set up, I removed them and placed them on waxed paper so I'd have space for the newly dipped ones.
-Take the remaining melted almond bark and drizzle it across the cake pops to make the mummy wrapping. Place on waxed paper till set up.