Thanks. That blog is interesting, but I find it hard to decipher the cake mix complications (why don't Americans just buy flour, FGS?)
Mike - I have the same concern and (in a muddled way) I was thinking that freezing them might stop them drying out on the second baking. Maybe I will try a side by side comparison and see what happens.
Could you make the base cake (say chocolate) and an equivilent one in plain sponge. Then take balls out of both with a potato scoop/ melon baller and put the white balls into the brown holes. If that makes any sense at all.
I've seen a link for this on Facebook and the instructions did say to freeze them as it made it easier to trim the cake pops into proper spheres, getting rid of any excess cake that didn't need to be there before putting them into the main cake. Having never frozen cake before, I have no idea how cake turns out if you freeze it though. I do want to have a go at this cake, as it looks fab, I just need to get one of those cake pop tins first.