Line a baking tray with parchment paper.
Spoon or pipe small dollops of caramel, about 0.5 tsp, on the tray.
Chill in the freezer for 1 hour.

Making the cakes 
Preheat the oven to 160ºC.
Grease a round tin and line with parchment paper.
Fit the Beaters.
Add 150 g unsalted butter and golden caster sugar into a mixing bowl.
Mix for 1 minute 30 seconds, until light and fluffy, on speed Min.
Add eggs, flour, cocoa powder and baking powder.
Mix for 1 minute until combined, on speed Min.
Pour the batter into the tin.
Bake for 40 minutes at 160ºC.
Remove from the oven and let cool.

Making the icing
Clean the mixing bowl and the Beaters.
Add 100 g unsalted butter and icing sugar into the mixing bowl.
Mix for 1 minute 30 seconds, until light and fluffy, on speed Max.
Crumble the cake into a clean bowl.
Transfer the icing into the bowl.
Mix with a spatula until combined.

Line a baking tray with parchment paper.
Shape about 1-2 Tbsp of the cake mixture into a ball.
Flatten slightly into a circle.
Place one caramel dollop on the circle.
Form into a ball around the caramel.
Place the cake on the baking tray.
Repeat the same with the rest of the cake mixture.
Chill in the fridge for 30 minutes.

Dip half of the cake pops in the melted milk chocolate to cover.
Place back on the baking tray and let set. 
Then dip the rest of the cake pops in the melted white chocolate to cover.
Place back on the baking tray and let set. 
Decorate with candy stars.
Spray the milk chocolate cake pops with gold glitter spray.
Spray the white chocolate cake pops with blue glitter spray.

Serve.