Lately I've been very happy using the recipes and techniques from the book called "Wedding Cakes You Can Make" by Dede Wilson. It's not just for wedding cakes, though - you can make 6-inch cakes, 8-inch, 9-inch, 10-inch, 12-inch, or 14-inch cakes. I make round cakes, but you can make square cakes from that book, too.
I've discovered I really like torting the cakes. There's a delicious recipe for Italian meringue buttercream in the book (I add a tablespoon of vanilla extract), and the moistening syrup is great, too, and is necessary for these recipes. I do use less than she recommends, it's to taste.
I've made the yellow and the chocolate cakes, and have gotten many wonderful reviews on the taste and on the moistness of the cakes. I have not had any hard edges on the cakes at all. I've been baking the cakes at 350 F, I may try them at 325 F.
I find that "The Cake Bible" by Rose Levy Beranbaum is a wonderful resource, too, as is her new book "Rose's Heavenly Cakes".
Since getting addicted to this website, my cake decorating/baking book collection has been growing by leaps and bounds!