I would highly recommend you freeze them. Make them ahead of time as normal, and then freeze them until your ready to use them. As a cake baker/decorator, I had to find a faster way to bake my cakes so that I didn't have to leave everything to the last minute. This is the most efficient way I have found. U can put them in the fridge, but I find that the refrigerator eventually dries the cake out. Not good. But, the freezer works really great. You can freeze them, and when your ready to use them, you take them out and let them defrost and the liquid that was once frozen in the cake redistributes in the cake, hence, leaving a moist cake/cake pop.
BUT, which just occurred to me; it depends on what method you use for the cake pops. The freezing method will work great with "bake pops". If your crumbling the cake and then mixing it with frosting, it wont work because the frosting will completely harden in the freezer, and when you defrost it, the frosting will start to sweat and make a HOT MESS.
If your using the "crumbling" method for the cake pops, then your best bet is to just make them about 2-3 days in advance, store them in the fridge, but dont cover them in chocolate until the night before.
Hope this helps, let me know how it turns out!