Below is the recipe for these mini sorbet wedding cakes exclusively from Martha Stewart Weddings:
3 round cookie cutters, 1 1/4, 2, and 2 1/2 inches
1. Soften the sorbet for about 15 seconds in a microwave oven.
2. Working on parchment-lined cookie sheet, use a spatula to pack sorbet into the cutters. Smooth tops with spatula. Lift off rings.
3. Put the rounds in the freezer to set, about 1 hour.
4. Stack tiers onto parchment-lined cookie sheets; return to freezer. Just before serving, slide the cakes onto plates; garnish with berries or other fruit. Cakes can be made up to a day in advance.