From rest of pastry dough make sprout 12 balls on a cookie sheet, bake for 20 to 25 minutes and let cool. Whisk heavy cream stiff, put to prepared cream, make a tiny hole in the pastry balls with pastry bag-tip and fill the balls with cream. Dip filled balls into caramel, set on edge of the baked cake. Sprout rest of cream onto the cake, cool for 1 hour. Warm rest of caramel again, and with a fork spin sugar threads on top of the cake.
Sprinkle star cookies with powdered sugar, decorate cake with the stars and rest of sugar threads.