Chocolate cake pops

Line a large baking tray with non-stick baking paper.Roughly chop the mud cake and place in a large bowl.Use your hands to break it up until crumbled,then take tablespoonfuls of the mixture and roll firmly into balls. Put balls onto a tray.
Place the white chocolate melts in a heatproof bowl over a saucepan of simmering water (make sure the base of the bowl doesn't touch the water)stir until the chocolate has melted.Remove bowl from the pan.
Spread coconut,hundred and thousands,and almonds on separate plates. Working one at a time,use 2 forks to dips ball into the melted chocolate. Allow the excess chocolate to drip back into the bowl before rolling the ball in coconut.Place on prepared tray to set.Repeat coating a third of the balls in coconut, a third in hundred and thousands, and a third in almonds.
Cut skewers in half (MAKE SURE YOU CUT OFF THE POINTY END )wrap with a ribbon and gently insert one halfway into each ball to act as a lollipop stick