This "couldn't-be-easier" version of trendy cake pops was shared with us by authors, Karen Tack and Alan Richardson, of the "Hello, Cupcake" cookbook series. Try them, and you'll find that whimsical Fork Pops taste as good as they look!
Place pound cake on work surface. Trim to straighten ends then cut into 9 1-inch-thick slices. Cut two circles from each slice, using a 2-inch round cookie cutter or the rim of a small glass. Repeat with remaining slices to make 18 circles.
Line a baking sheet with waxed paper. Carefully insert tines of a plastic fork into one side of each cake circle and place them on baking sheet. Freeze 15 minutes.
Place frosting in a microwaveable bowl. Microwave, stopping to stir frequently, until it has the texture of lightly whipped cream, about 10 seconds. Remove cake pops from freezer. Dip each pop in melted frosting to cover, allowing excess frosting to drip back into bowl, then return to baking sheet. Refrigerate until frosting is set, about 20 minutes.
Using assorted candies, food colors, (and your imagination), decorate any way you like.