8 lollipop sticks, 12-inch Styrofoam block, 1 small fan paintbrush (food safe)
For the cake pops: Line a baking sheet with parchment paper. Pulse the cookies in a food processor until fine crumbs form. Combine the cookie crumbs, crumbled cake and frosting in a medium bowl. Work the frosting into the crumbs until it forms a thick paste and can be easily rolled into balls without crumbling apart.
Use a 2-tablespoon cookie scoop to form 8 balls. Roll the balls with your hands to refine and round out their shape and place the balls on the prepared baking sheet. Refrigerate until firm, 20 to 30 minutes.
Combine the candy melts and coconut oil in in a small deep microwave safe bowl. Microwave on 50 percent power in 30-second intervals, stirring between each interval, until smooth and fully melted.
Dip the tip of a lollipop stick about 1/2 inch into the melted candy melts, then insert it about halfway into a cake ball. Repeat with the remaining lollipop sticks and cake balls.
Dip a cake ball into the candy melts and shake gently to allow any excess to drip back into the bowl. Immediately sprinkle the ball with star sprinkles. Stand the cake pop up in a Styrofoam block and allow the coating to set until firm to the touch, about 10 minutes. Repeat with the remaining cake pops.
Using a small fan paintbrush, dust the pops with streaks of petal dust. Dust with the gold luster dust. Next, hold the pops over the parchment-lined baking sheet and spray them with the silver edible spray. Stand the pops up in the Styrofoam to set completely.