Grease and flour 1-1/2-liter oven-proof glass bowl. Line ten muffin cups with cupcake liners. Using pound-cake variation (add instant pudding and 1 extra egg), prepare cake mix according to package directions. Fill lined muffin cups two thirds full; pour remaining batter into prepared bowl. Bake cupcakes 25 minutes and bowl cake 55 minutes, or until skewer inserted comes out clean. Let cool completely.
Combine cookie dough with flour, and roll out into 11 x 7-1/2-inch oval shape. Bake 20 minutes or until golden. Let cool completely. Tint one can frosting using red food coloring. Transfer 1/3 cup red frosting to resealable plastic bag; snip off corner. Transfer 1/4 cup vanilla frosting to resealable plastic bag; snip off corner. Frost cupcakes with vanilla frosting. Melt remaining vanilla frosting in microwave 10 to 15 seconds, or until consistency of slightly whipped cream. Place cookie on wire rack, and pour melted frosting to cover completely. Invert bowl cake onto cookie to make cap. Let set.
Roll edges of cupcakes in sugar crystals. Using red frosting in bag, pipe on red seams. Frost cake with red frosting. Using knife, score lines in cap by pulling frosting up to center. Place candies around base of cake. Using vanilla frosting in bag, pipe lines from base to center of cap and pipe your child's age on front of cake. Using red frosting in bag, pipe her name onto brim. Place a red candy on center of cap.