Hi, I personaly like square cakes. I use dowel rods to stack my cakes. But lots of decorators use SPS system, but not sure about stacking square cakes with this method.
Do you know how many tiers you are going to do? I would stacks 3 tiers and deliver already assembled. But if its more than 3 tiers, I would go to the venue and then stack them. That is the way I do it.
Here is a link from Wilton about stacking cakes,
http://www.wilton.com/cakes/tiered-cakes/dowel-rod-construction.cfm
You can get lots of information from there.
keep those worms to yourself LOL
....and am wondering if one is easier to stack or if they are equal in difficulty.
Neither .... they are equally simple!! 
(See, I'm a "glass is half FULL" kinda gal! )
It is a bit more difficult to ice a sq but not that much.
I prefer doing square cakes! 73% of my weddings are square cakes. If I wasn't so far away, I'd swear I was getting leahs rejects! 
Now first off, I'm no professional. From someone who has moderate experience, square is more difficult to ice. You must keep the angles square & the corners can be tricky. Now as far as stacking, I don't think one is harder than the other. So I think it mainly depends on what you are more comfortable icing. I only do a few cakes a month so I don't have the practice most of these ladies do. That's just my 2 cents! 
Hi, I didn't want to start a whole new thread over my question. Made a search but couldn't get the specific answer I was looking for. I need to make a 3 tiered square cake for tomorrow. How many dowels are needed in the 12" and 10"?
Any help is appreciated.
TIA
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