In microwavable bowl, microwave candy coating and shortening uncovered on medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of lollipop stick about ½ inch into melted coating and insert into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted coating to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle with red sugar. Let stand until set.