ahh never considered that making the top tip of the sphere foam would make it easier to keep it round. That is a great tip, thank you! I think I will be doing that for all the spheres.
Yes, the cake itself will be a chocolate and salted caramel one so it will definitely be a cake that is more stable, And yes will be doing american buttercream as well. I have heard of the massa fondants but have never used them. I typically use a marshmelllow fondant (LMF) as it tends to taste better than anything I've used that's store bought.
I can wrangle fondant around cakes and sculptures but five spheres? my hair just went grayer --
yes the foam on top -- well, actually beneath the fondant to keep it round but also will be "the board" between all the cakes -- you might or might not want to try a foam cutter -- there's a bunch available if you google and I use these:
massa fondant tastes good and you can add flavoring to it too -- to any of it
when is the wedding -- how many servings?