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Citrus Sorbet: Shaping Sorbet Cakes

Photography: SUSIE CUSHNER

Source: Martha Stewart Weddings, 2004


  • Sorbet
  • Parchment paper
  • Offset spatula
  • 3 round cookie cutters, 1 1/4, 2, and 2 1/2 inches
  • Cookie sheets


  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.

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