If preparing from scratch (for example, with the same dough as for witches’ fingers), make the dough and roll it out to about 2–3 mm thick.

Cut out two circles per pop, brush with egg, and place a stick between the two circles before baking.

This quantity should yield around 30 cake pops. If using ready-made biscuits, gently press the stick into the filling.

Slowly melt the white chocolate coating. Dip the cake pops into the melted chocolate to cover completely. Place on baking paper, add the eyes, and allow to dry.

Use icing sugar to draw “mummy” stripes, taking care not to cover the eyes. Finish with a small satin bow for decoration.