Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Halloween Cake Pops By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 5, 2019 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 30 mins Yield: 9 to 12 pops A fun and festive Halloween treat to make with the kids, these no-bake Halloween cake pops are a cinch to pull together thanks to a streamlined ingredient list. Have your helpers put their own spooky spin on them by setting out an assortment of sprinkles and candy for decorating. 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 Directions 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. Cook's Notes The number of cake pops may vary based on the size of your cookie cutter. Print