Thanks you have all been really helpful,
I have begun with rounds but had a bad experience with a square.
I went to a specialised store and ask for recommendations for a 10 inch square cake pan, ended up buying a very heavy ( both in weight and price ) square cornered pan. With a removable bottom.
Rushed home baked the cake to have the corners of the cake so dry they were inedible,
I lined the pan well , reduced the oven heat due to the thickness of pan as instructed.
I have never used it again.
Is this a problem with square cakes, are there secrets to baking them, or is there a better brand of pan out there.
Also is it possible for someone to advise which brands have the squared corners as I will be purchasing on line.