Hello; I am making a square wedding cake.  I used the wilton 14 10 and 6 in pans.  When making a round; I don't flip and just build the icing up.  But with this square; it looks off.  I can carve until I get to the square but should I flip so the the bottom is on top?  It didn't leave much of a dome on either layer to be worried about it.  Thanks

I always flip.  What's much more important is being sure each layer is perfectly level.  You say it didn't leave 'much of a dome' but any dome should be leveled off or the cake might fall :(

ok...So level off the top and flip so that the bottom is on top?  Thanks

Yes, exactly as kakeladi says, level and flip.  I, too, do it with all of my cakes.  I also use a spirit level to be sure they really are level.

I always use the bottom of one cake as the bottom and the bottom of the second cake as the top of the cake, then you get perfect contact between the cake board and cake.

I don't think most people would appreciate a mouthful of icing with no cake because the cake was built up rather than levelled either so best to level before icing. 

LOL @bubs1stbirthday ‍ , I meant that I use a spirit level while carving the tops to level, not on the icing.

Haha @SandraSmiley ‍ I have to admit I didn't read the comments so I actually had to reread the posts to understand why you thought I was replying to you :-)  

I was just referring to the original askers comment that they don't level the top of the cake and just build the icing up.

P.S I gave up in my level - it only works if your work surface is perfectly level or you work out what the level is on your surface then use that on your cake, I just use a ruler and measure at four points around the cake each time I add the next layer.