Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Halloween Cake Pops Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 5, 2019 Print Rate It 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. Rate it Print