Bake and cool cake using firm-textured batter, such as pound cake; level to 1 1/2 in. high. Cut circles using knife and medium round cutter as a guide. Ice bottom smooth with melted candy; let set.
Place candy side down on cooling grid over parchment paper. Cover with melted candy; let dry.
Roll out chocolate fondant 3/16 in. thick. With knife, cut strips 2 in. x 8 in. for each treat; imprint with texture press. Trim strips to 1 1/2 in. x 7 1/2 in.; attach to treats using piping gel and brush.
Pipe tip 21 swirl of chocolate icing on each treat; insert pick.