when i use square tins the edges dont rise anywhere near as much as the rest of the cake so i have to level loads off like at least an extra inch. i know its because they are cooking faster than the rest of the cake but is there any way to avoid this? should i turn my oven down so get a better all over rise and then still cut loads off but have a deeper cake or should i put more towels round the edges??

Thanks !

If your cake bakes well, let the baking process be.
But just before you give the pan in the oven, get rubber scraper and bring more batter from the center to all edges. Don't make deep well in the center but get a little more batter next to the pan. As the cake bakes, the middle will still rise more then the sides. You may end with "dome" still but not as high. It takes some practice and depends on your cake batter.

Hi, I always use flower nails in my cake tins, whether they are round or square. By using these, the cake never dome a lot. And the other thing you can use is bake even strips or damped towel strips.