Some of my tips for almost failure-proof cake pops!
Make sure you add only enough binding (buttercream or cream) as needed to the cake crumbs. Even if your recipe specifies a certain amount, add it in batches till you get the right consistency or your pops will not stay on the lollipop sticks and slide off.
If your mixture is too moist and this does happen, just add more cake crumbs (if you have any, that is) and adjust to required consistency. A better idea would be to be judicious with the binder.
Keeping the shaped cake balls in the freezer makes them easy to work with. If they’re too cold, the chocolate coating will not be smooth but lumpy. So keep them at room temperature for about 15 minutes before coating them.
If they’re outside too long , the cake balls will turn soft and become difficult to coat. Put them back in the freezer for a little while and then dip.
Make sure your melted chocolate isn’t too warm or the coating the cake balls will be difficult. Remember to place the ball in the chocolate and spoon more chocolate on it. Swirling the cake pops in the melted chocolate might cause them to end up in the chocolate leaving the lollipop stick in your fingers!
Wait till the chocolate sets a little after dipping the cake balls before you add the sprinkles, or everything will come of the cake balls in big blobs! This is experience talking.