Tiffany Owen's cake balls

Steps:

1. Bake your cake (any flavor you want), wait for it to be cool, then crumble it, it's pretty easy to use your hands for this.
   
2. Mix in enough frosting so that the cake holds together when squeezed. You should be able to roll a firm ball that holds its shape. I usually use an entire store bought frosting. (once again, any flavor of frosting you want).
3. Refrigerate the cake balls until firm, or place in freezer. A word of caution - you do NOT want to dip frozen cake balls into chocolate! The cake will expand as it defrosts, and it will crack the chocolate coating. Firm is ok - frozen is not. If you are having problems with cracking cake pops - they are likely too cold and/or your chocolate too hot.
4. Melt a small amount of chocolate, and dip a lollipop stick in about 1/2". Stick at least half-way into cake ball (make sure you don't poke all the way through!). Repeat with remaining cake balls.
   
5. Refrigerate until chocolate is firm around the lollipop stick.
   
6. Melt chocolate in your microwave safe bowl, according to package instructions. Make sure that you melt enough chocolate so that you can submerge the entire cake pop without tilting the bowl, and without hitting the bottom.
   
7. Dip cake pop into chocolate, so that it is completely submerged (make sure to cover the chocolate around the lollipop stick!). It's really important that the entire cake ball is covered with chocolate - otherwise, the cake will escape from any and every tiny hole in the chocolate.
   
8. Once cake pop is completely covered, lift it out of the chocolate.
   
9. Once removed from the chocolate, excess coating will start dripping off of the pop. Hold the cake pop in one hand, and gently tap your hand to help remove excess coating, turning the pop as you go so the excess will come off evenly.
10. When you have no drips left, hold cake pop upside down for a few seconds to allow coating to dry a bit before inverting. If you are going to dip your pops twice, dip it again now. If you are adding sprinkles, sanding sugar, or other decorations, wait until the cake pop is about halfway dry before you start. If the coating is still too wet, the weight of the sprinkles or other decorations may displace the chocolate.
    
11. Invert cake pop, and place in your stand to dry completely. I use a strainer and just put the lollipop stick in the openings or you can use Styrofoam.