1. Grease and flour twelve 6- to 8-ounce oven-proof glass bowls. Using pound-cake variation (add instant pudding and 1 extra egg), prepare mix according to package directions. Divide among prepared bowls, and bake 30 minutes. Cool in bowls 5 minutes, invert onto wire racks, and let cool completely.
2. Trim tops of cakes to make level. Place six cakes upside down on wire rack over wax paper. Tint one can of frosting yellow. Heat in microwave 10 to 15 seconds, or until consistency of slightly whipped cream. Slowly pour frosting over cakes to cover completely. Scrape up excess frosting on wax paper, and reheat if necessary. Tint one can of frosting pink, and repeat with remaining six cakes.
3. When icing is firm, turn cakes right side up. Spoon 2/3 cup vanilla frosting into resealable plastic bag; snip off small corner. Tint 1/3 cup frosting blue and spoon into separate resealable plastic bag; snip off small corner. Frost tops of cakes with remaining vanilla frosting, piping dots of frosting around rims. Pipe designs on sides of cakes with white and blue frostings.To make handles:
4. Melt pink melting wafers in microwave 20 seconds, adding 5 seconds at a time if necessary; stir until smooth. Place in resealable plastic bag, and snip off corner. Pipe handles onto wax paper, and let harden. Push into sides of cakes for handles. Repeat with yellow melting wafers.