Bakers...help! Recipe for birthday cake - 10" square tin. Madeira best?

[gerbo]

Please help...feeling a little confused...

Just bought a ten inch square super duper cake tin to make my first 'proper' birthday cake, covered in pink roll out icing with an icing Hello Kitty on top (bit yuk, i know but she loves it) apparently!

Can't find a definitive recipe for the sponge.

Is a dense Madeira best, or too dry? I personally love Victoria sponge...is that too soft?

Would I need buttercream under e roll out icing for moisture too?

PLEASE advise...

Thanks.

Victoria sponge won't really take the weight of icing, you're correct in thinking maderia would be the best recipe to use.

You'd need buttercream under the icing so that it sticks to the cake.

There were a couple of threads on here yesterday which gave the quantities of ingredients needed to fill a 10" square tin see here