Cut the cake into chunks and leave to dry for 2-3 hours. Allowing it to get slightly stale gives a better texture to the finished pops.
Shred the cake with two forks until it’s crumbed.
Add 1/4 cup icing and mix with your hands until a dough forms. Don’t be afraid to get rough with it. Test to see if it’s moist enough by rolling a piece into a ball. If there are cracks in the ball, add more frosting by the tablespoon-ful and mix again. Adjust and test by rolling until you are able to roll a very smooth ball.
Wrap the dough in plastic and refrigerate 2 hours or over night.
When you are ready to make the pops, scoop the dough out with a cookie scoop or tablespoon measure.
Massage the portions briefly to soften the dough, then shape: Roll into balls for eyeballs; teardrops for aliens; fat cylinders for mummies.
Melt some black candy melts and use a piping bag to pipe pupils in the center of some yellow candy melts to make irises. Set those aside.
Melt your white chocolate in the microwave in 30-second increments, stirring between each, until melted.
Dip a lollipop stick into the chocolate just about 1/4″ deep and scrape off excess. Gently twist the stick into the cake balls and let set for 2-3 minutes.
Now dip your eyeballs and mummies into the chocolate, swirling to coat.
Remove excess by tapping the stick gently against the side of a bowl so that the chocolate smoothes out and any drips are caught.
Allow to cool 20-30 seconds before pressing the “irises” onto the balls and the candy eyes onto the mummies.
Let set by poking the stick into a block of styrofoam (or use a weighted foam egg carton).
Set some white aside for the mummy wrappings later and color the rest of the white coating green.
Dip your aliens and attach their eyeballs.
Once the mummies and eyeballs have set, pipe strands around the mummies with the remaining white chocolate.
Melt some red candy and pipe bloodshot veins around the eyeballs. Let set.
Serve now or store in the refrigerator up to two weeks.