Round is probably easier at first. If you do a square cake, just keep in mind that it takes a lot more batter to fill up a square pan than a round one of the same size.
Make sure you use enough support in the bottom tier(s). I use the disposable white plastic dowels that wilton sells, the ones that you cut with a steak knife, and they work very well.
I am planning to make a stacked cake for the first time. I did make one for course III which was using pillars. This time I want to try with bubble straw since lot of you have been using it successfully. My question is if you use straws for each tier, do you put a regular wooden dowel through all the stacks in the center or you use another straw. I cannot think how you can make the straw go through the cardboard.
TIA
Thanks for the info on the round vs. square batter needs. How do you know how much for different shapes/sizes?
This is the chart I like to use to determine how much batter/icing etc...
http://www.wilton.com/wedding/cakeinfo/cakedata.cfm
Quote by @%username% on %date%
%body%