I would put in the bottom batter, tap it even and pop it into the freezer for a bit. Then add the second layer. Just a guess, though.
I'll try that. Thanks!
Didn't work. The bottom layer didn't seem to cook the same as the others and stuck to the bottom of the cupcake liner. There has to be a way. I'm wondering if using thicker batter might work better..
I use this method for all cakes/cupcakes that need to be layered. The different layers all need to have the same basic baking parameters, such as dividing a recipe and adding different colors. If you take different cake recipes and layer them, make sure those recipes bake the same - same oven temp and same length of time. And I'm not sure why the bottom layer stuck to the liner - was it thoroughly baked?