These are the instructions for how I did mine. They are from xkfayex, I pm'ed her after I saw hers and she was very helpful.
first off... you just need chocolate.. if you add cream it will not set and with ultimately turn to ganache. i'm not sure where exactly you are located, but we have candy melts that are white chocolate (but come in many different colors).. and also almond bark (that has no almonds in it ... strange) that work the best.
-bake full recipe (usually 9x13 in pan size) of any flavor of cake
-once baked allow to cool completely (do not put in freezer.. the steam from being hot will create water and makes it mushy)
-place cake in large mixing bowl (you can break it down into smaller batches if you dont want to make 50 cake pops your first time)
**break cake into crumbs (i just use a fork and flake through it)
-add buttercream frosting to crumbed cake to bind.. i start with a full 9x13 cake using a heaping table spoon of frosting, then add a little more at a time til you get to the right consistency, which is just slightly moistened looking)
-i use a small icecream scooper to pull out cake so there is a uniform size. roll balls of cake with hands and place on wax paper covered cookie sheet
-once all cake balls are made, put the cookie sheet in the freezer for about an hour (any longer they start to sweat and the chocolate does not bond well to the ball)**in this time you can melt the chocolate that you are using.
as for the actual decorating: i keep styrofoam around to stick the cake pops into to allow drying..
-take cake balls out of freezer.
-i personally find it easiest to dip the bottom of the cake ball into the chocolate and then insert the stick into the center of the chocolate (picture to explain http://www.flickr.com/photos/37961896@N04/4946835676/
) (you dont need to cover half it in chocolate during the step.. its just enough to bond to the cake ball and hold the stick in place)
-place on styrofoam board to allow to dry (you will want to wait until the cake gets to room temperature at this point before making the final dip or they will crack from the temp difference)
-you'll be able to do about 20 to 30 on your first couple tries before the cake gets too soft to handle.. so if you need to put them back in the freezer that is ok.
-once you have the naked cake pops to room temp, dip them into the chocolate. i use a bowl deep enough to cover the cake pop completely so i dip straight into it and shake excess chocolate off as i pull them out of the bowl.
****this is the point you can sprinkle with sugar sprinkles so they will stick to the chocolate.
-set back on styrofoam to dry.
*** if you want to do drizzles of other colors on top, i recommend waiting til the cake pop is dry then doing the chocolate drizzle.
for storage do not put them in the refrigerator (the chocolate will sweat)
just leave them at room temp in an air tight container for up to 5 days. the stick will begin to turn yellow due to the oil from the buttercream but the taste will not be affected, its just not as clean and pretty
Heres a link to how mine came out on my first attempt
And this is why xkfayex inspired me!! http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1788832