Dip a lollipop stick about ½-inch into the melted coating.
Insert stick about halfway into the centre of a chilled cake ball; do not push all the way through. Place back onto the baking sheet (stick sitting straight up). Remove about 3 or 4 balls at a time to ensure balls stay cold and firm. Once all the sticks are in, freeze for 5 minutes to ensure the candy melt has firmed up and balls are cold and firm.
Have ready a block of styrofoam, or a large, sturdy, cardboard box with tiny holes spaced about 2 inches apart poked into one surface, and/or several drinking glasses that are about an inch shorter than the lollipop stick used. This is where the cake pops will be set to dry.
Remove the cake pops that had the lollipop sticks inserted first, again working with 3 or 4 pops at a time to ensure that the cake pop stays relatively firm. Alternatively, remove the cake pops from the fridge one at a time, if this is the first time making them.
Dip the entire cake pop into the coating, making sure the coating covers the part where the candy melt has oozed out from the ball onto the stick, and lift straight up and out; do not let cake pop sit in the coating as the warmth of it may cause the cake ball to fall off the stick. Holding the cake pop at a slight angle over the bowl gently turn the cake pop to allow any excess coating to fall back into the bowl. Gently tap the wrist holding the cake pop onto your other wrist or hand to gently remove any excess (see Chef’s Tips). The coating should completely cover the cake ball. If using sprinkles or any other decorations, decorate the cake balls at this point.
Place into the styrofoam block, cardboard box, or drinking glass to set and dry, ensuring cake pops do not touch each other. Let dry; approximately 1 hour.
Repeat process with the remaining cake pops.
Store completely set cake pops in an airtight container in a single layer lined with a paper towel to absorb any moisture, or in individual clear cellophane bags in the fridge for up to a week.