There are a ton of steps in making cake pops and certain tools help make it less stressful, such as a food processor for crumbling the cake.
A small Oxo scoop is also helpful for forming the cake balls. A 9x13 cake produces approximately 50 cake balls, all of which should fit back in a 9x13 pan (don't forget parchment paper).
There are a few different ways to melt chocolate. I prefer using a Wilton Chocolate Pro (actually I use two at a time), which I find very helpful when making cake pops.
In the past I've bought all chocolate coating from Cake & Bake, but when I was shopping there this past weekend I was distraught to see a large sign warning that their chocolate supplier had changed the formula. The chocolate now requires refrigeration in order to set, but not for more than 20 minutes, which sounded like a huge pain.
I had heard good things about Wilton Candy Melts, so I figured it was a good time to try something new and I was happy with the results. They melted well and taste-wise I couldn't tell the difference between Wilton and Cake & Bake's chocolate.
Knowing I would encouter some problems, I made two 9x13 cakes which made approximately 100 cake pops. I needed 52 to fill my new cake pop stand for the bake sale, so I didn't panic when I saw cracks, cake bursting through the chocolate, cake pops stuck together and condensations on the pops. It's a tough jobs, but someone has to eat the rejects :)
I'd highly recommend the cake pop stand that I purchased. It's sturdy, easy to transport and cake pops fit well even when wrapped. The only tip I have is to add cake pops from top to bottom. After removing the cake pops to wrap them, I mistakenly put them back the opposite way.
The stand isn't quite as attractive when all the cake pops are wrapped, but I'm hoping they all sell tomorrow to raise money for Cookies for Kids' Cancer. I made a sign to help people differentiate the different cake flavors, which I identified with red and silver twist ties.