Hey Turtle Lady,
Well, it gets a little more difficult when it is a big cake, like a 14 inch. YOu have to be sure to have help sliding the board under the torted layer, or onto a cookie sheet.
I have done 6 inch high, 2 layers of 3 inch pans and this is really neat except that generally, most places use smaller plates for serving cake and well, this can be awkward.
Gee, I think actually that I prefer two layers of cake batter for the two inch layers baked in the 3 inch pans, so you get about 5 inches of cake before you fill, that is a nice height, at least in my opinion. The trend is towards much higher layers these days, I find. The good thing with the 3 inch layers is, you are only baking the one cake for each layer.
Since I broke my shoulder and did some nerve damage to my hand, I find it a lot easier to put two layers together than to torte a 3 inch one, but that is me.
Hugs Squirrelly Cakes