Chill the cake pop balls in the freezer for about 15 minutes before dipping rather than dipping them at room temperature, since cold cake holds its shape in warm coating and prevents the ball from falling off the stick or crumbling into the coating. Dip the stick about halfway into melted coating first and insert it into the cake ball before dipping the whole pop, since this small anchor of hardened coating is what actually holds the cake onto the stick, not the stick alone. Thin the melted candy coating with a bit of vegetable oil or shortening if it seems too thick, rather than dipping into thick coating as is, since coating that's too thick pulls the cake ball apart or leaves a lumpy, uneven shell. Tap and rotate the stick gently after dipping rather than swirling the pop around in the coating, since excess coating drips off with gentle tapping, while swirling knocks the cake ball loose from the stick. Add sprinkles or decorations immediately after dipping, before the coating sets, rather than waiting, since candy coating hardens within a minute or two and nothing will stick to it once it's dry. Stand finished pops upright in a foam block or a cake pop stand while they set rather than laying them on their sides, since a flat surface presses one side flat before the coating hardens and ruins the round shape.