Question on cake decorating

Hey Kim...I'm no cake expert but have made a few Victoria sponges in my time....I think round would be easier as you can correct mistakes a bit easier than with square (e.g. if the corner crumbles off and is left in the cake tin).

I've always found icing round cakes easier than square as you have to make sure the corners look neat on square cakes which I cannot do! May just be me though ?

Thanks ladies, have just ordered the round tins. xx

Hi there - cake HIB here

In general round cakes are easier to ice and get a good finish on than square cakes because it's hard to get a good finish on the corners as one of the posts above says.

However, without wanting to put you off, mini/individual cakes are probably the most difficult cakes to cover of any style of wedding cake you'll see around at the moment. My advise would be to give yourself plenty of time to practise and most importantly you need a good firm sponge to work on. A standard victoria sponge recipe is not strong or firm enough and is too crumbly to work with and won't support the weight of the icing which has to be applied very thick to achieve a good finish.. A madeira or genoese recipe is what we would use - a recipe where there is a higher proportion of flour to sugar and fat.

HTH and if you have any questions when you get the tins etc post on here and I'll try to help if I can.

Catherine