advise on Cake Pops Shelf Life and molded chocolates

I am planning to make 150 Cake pops for this saturday's graduation. How early can I make them without them going stale or loosing its freshness or having the chocolate coating go dull.

also how many does one cake mix yield.

Also can I make moulded chocolate earlier.I have heard that they loose their shine over time. i willbe making the chocolate by melting some candy melts. any tip on how to keep it shiny

Thanks in advance