Ingredients
1 (9-by-5-inch) Classic Pound Cake, homemade or store-bought
8 ounces bittersweet, semisweet, or milk chocolate, chopped
Sprinkles or small candies, for decorating
Preparation
Lay pound cake on its side and trim off domed top to create a rectangular shape. Cut pound cake lengthwise into about three long slabs (each about 1/2-inch thick). Using a 1 3/4-inch to 2 1/2-inch cookie cutter, cut out rounds; set aside and clean workspace to remove any crumbs.
In a medium heatproof bowl set over (not in) a pot of simmering water, melt chocolate; stir until smooth and remove from heat.
Working one at a time, place cake round in bowl of melted chocolate and use a fork to gently lift and flip until it is completely coated with chocolate. Using fork, lift cake round up, gently tap on edge of bowl to remove excess chocolate drips, and transfer to a wire rack set over a rimmed baking sheet. Repeat with remaining cake rounds.
While chocolate is still wet, use an offset spatula or butter knife to transfer rounds to a parchment-lined baking sheet. Decorate with sprinkles or small candies and refrigerate until chocolate is set, about 10 minutes. Carefully insert lollipop sticks into bottoms of rounds; serve.
