Cut your pound cake loaf into 1" slices. Trim the crust off of each slice (optional). Then cut each slice in half resulting in TWO sticks per slice. You should be able to get around 12 sticks.
Melt chocolate in a large heat-proof bowl in the microwave in 30 second increments, stirring WELL in between. You should have to do this 3-5 times until the chocolate is fully melted. Do not burn the chocolate!
Pour your melted chocolate into a mug for easy dipping. Dip each stick ¾ of the way into the melted chocolate and allow excess to drip off. You may need to shake it a bit but be careful not to break the cake. Place onto parchment paper and sprinkle desired sprinkles on top.
Repeat until all sticks are covered! You will need to reheat the chocolate after every 4-5 sticks to keep its consistency. Just pop the mug in for another 10-20 seconds and stir before continuing to dip.
Allow to cool before serving. Store in the fridge for 5-7 days in a Tupperware container.
Pound cake is the only cake I recommend for dipping since it holds together the best.