1 cup all-purpose flour
1 1/2 cups white sugar
1 cup margarine, melted
8 eggs, beaten
2 teaspoons vanilla extract
12 lacquered chocolate pieces
2 tablespoons white chocolate syrup
3 tablespoons white sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
Remove cream cheese frosting from 4 lollipops. Roll pieces of peach howders into 1-inch rounds; cut into rolls.
Measure 1 tbsp of the peach frosting into the bottom of each yellow and green cake. Shape the remaining frosting into a spiral shape, and press the top of the cake into the center of the top peach frosting. Freeze peach frosting for about 30 minutes, then cut into strips; press remaining peach frosting into the center of the cake.
Using a sharp knife or knife attachment, cut about 1 teaspoon of peach frosting into 4 triangles starting at one corner; arrange peach pieces on top of the frosting. Seal by pushing in the corner with a fork once.
The remaining frosting ingredients: store cold or refrigerate peach ice cream until ready to serve.
Prepare peach ice cream according to package directions, but I didn't bother adding peach pieces or any of the peach ice