cakepops

When you say cooked the cake I assume you mean you have baked a cake and are making cake balls?
You will want to chill the formed balls before inserting the stick about 10 mins in the freezer , then chill again for the stick to firm and adheren Dont freeze too long or your coating will crack

Some recipes call for a full tub of icing (storebought). For me, that is WAY too much, especially if you have a very moist cake. I usually only add one to two large spoonfuls, just enough to make everything hold together.

I agree with Lcubed82. I only use a tablespoon or two in my cake pops. Otherwise, they don't stay on the stick, and the texture is just too mushy. I am "old school" cake pops. I use leftover cake scraps, crumble them, and add frosting. I know some people use the cake ball/pop pan, and make them using straight cake. Personally, I don't like those as well. I crumble my cake, add frosting, cover and freeze for a couple hours. (or overnight) Then pull the bowl out, start rolling the balls, and put back into freezer. After fully freezing them, I will take them out, melt my chocolate (making sure your chocolate isn't too hot, or it will crack after you dip the cake pops.) , put them on the stick and dip into chocolate. It really is a trial and error thing. Your temperatures of the cake pops and the chocolate have to be just right, or they wont' stick, or they will crack. Good luck and happy caking! PS...my family LOVES the cake pops!
I almost always have some in the freezer in an airtight container, , ready to dip,

I mix up my cake and frosting, (I only use a tablespoon or so of frosting also, to a whole crumbled cake) cover the bowl with foil, leave in the freezer overnight.  Then pull them out, put layers of wax paper down in an airtight container, roll my balls up, lay them single file in the container, then I stick them back in the freezer until ready to use.  I have used them up to 3 weeks later.  People still love them. I don't think it affects the taste at all.  Just my opinion.  I will tell you that the first batch I made, I put too much frosting in them and didn't like the texture of the cake ball/pop.  It took a little practice before I figured out how much to use.   Hope that helps.

I'm not a big fan of cakepops, they are typically so sweet, and a bit 'gooey', but I get tons of orders for them!

 

My first and foremost tip is don't use frosting! I use unsweetened whipped cream, cuts way down on the sweetness.

 

I also double roll them... roll them into a ball after mixing, then refrigerate, then re-roll and you will get a much smoother shape.

 

I don't use the freezer for mine, just to avoid letting them get too cold before dipping, and I melt my chocolate over a double boiler until just melted, not hot!

 

Too cold cake pops, too hot chocolate or too tightly rolled pops all result in cracking. (at least in my experience!)

I have read in a few places not to refrigerate once dipped, but I do keep them in a fridge once they are finished, because of the whipped cream, and have had no issues with them cracking from that.