By "very small" I mean the top tier being a jumbo muffin size cupcake. Has anyone done something this small? Or any ideas on what other sizes to use. I am planning on using a 6 1/2" size but what else should I use? I am planning on making 2 of these at the same time. TIA
Sorry, I don't do cakes that small....too much of a PITA! The smallest I've done is 6" stacked on 8" and I'll never do that again! 
But here is a bump!
Both of your posts read the same time??? 
Sometimes it takes a bit for someone to see your post and answer.
There are smaller pans..check out your local craft store..I've seen pans that might be a 4" or even a three.
I do not like doing small teirs. They are so light that they move when I push my spatula against them to put the icing on. I did 119 - 3 teir 4" cakes for a school last year...you couldn't pay me enough to EVER do that again! Anyway, that is just my opinion, you might not find them as frustrating as I did.
alot of my tiered cakes have a 4" round or square on top. it is more challenging to ice them because there isnt enough weight to hold them down as you do it, but i put a piece of no slip grip pad underneath my cake board as i am doing it (on the turntable) and it helps. i just bought a couple cute little 2"3" stacked pans (bakes all in one) that is 4" high, i am sure it will be harder, but i am still so excited to use it, i think the smaller cakes are so dainty and cute! you can use cookie cutters to cut out layers of cake to stack and fill. after you fill your torted layers, chill them well before you ice so it has a chance to set up and will be easier to ice. it should help some. just because its hard, doesnt mean you shouldnt do it...go for it!!!
These are for my dds birthdays. I'm combining both of their birthdays into one party and want to make them both a small stacked cake, because large ones will be too much cake. They have different themes and I already have ideas for each one. So, I'm not going to be getting paid for these. I've never made any stacked cake at all, so these will be my first.
I've recently started doing the upside-down icing method, which is supposed to help with smoothing the icing and it was really helpful with doing the smaller cakes as well because I could hold on to the top (bottom) of the cake while icing the sides and so it didn't scoot around like that.
Hi What about doing a 2" 4" and a 6" or if that is too small you could do a 8" 6" and a 4", and you dont need a small pan you could use a cookie cutter to cut out the small sizes out of a sheet cake and that way you can do two out of the same cake. hope this helps fondant in stead of buttercream also makes it easier
a two inch round cake 4" high would be a serious challenge. i dont recommend that for your first stacked cake. i would say do a two tier, 4" and 6"...that alone would serve anywhere between 10-18 people each depending on the size of the cut pieces. i agree with libs about fondant looking better, because if your icing is too difficult to get perfectly smooth because its so light and small, you can cover it up! good luck, post pics!
I recently made this mini Wedding cake. I used 6" pan for bottom tier, 4,5 " for middle and 3" can for the top tier. I used one cake mix for the cake and it was 7" tall. It was very easy to stack and ice (it's not perfectly smooth but that's just my lack of experience 
) I didn't put any separator plates between the tiers and I didn't have any problem serving it. And I put one dowel through the center of the cake to keep it from leaning. The only problem I had was the ruffles, they kept falling off and I think it was because I didn't do them right.
Good luck with your cake!
http://www.intotheoven.com/round-2tier-cake-p-331.html?cPath=39_106
i just bought some of these and they are the cutest things! they are only about 4" high and bake all in one piece. cute idea for individual cakes for the bday girls and make one big round for the party.
I just did a 4 inch three tiered cake last week, and found that the top layer was moving when I tried to ice it. However, I put a dowel in the middle, and that did the trick - I didn't have any movement, and all was good. So, you could try putting a dowell in it, icing it, and then removing it if you felt necessary. Then just cover up your hole, and you're good to go. I left my dowell in, as they were taking it up in the mountains for a small wedding (5 people), and the roads are windy. Should hear tomorrow how it held up. 
I have one of those tiny pans too, I have a picture of some in my photo album. I used a star tip to ice the sides, and either left it like that or smoothed it out with a small spatula when I was done. The picture has 3 or 4 mini cakes- all different. I used mini silk flowers on a couple. They were really cute...
Icing them with a tip, and then going over it was easier that trying to ice with the spatula Lemme see if I can find em....
Oh all of them are so pretty! I really want one of these pans now! What kind of cake did you use? Would a poundcake batter work better or would WASC be fine? Did you cut the "tiers" apart and fill them? What are they filled with? Would I need a stiffer, thicker filling?
from the feedback i got on these, it seems that most everyone has left them as is and not torted/filled them. i do feel like a daredevil though, and i am going to give it a try anyway. after all , it is such a small cake that if it doesnt work, how hard would it be to redo ONE? i am sure any cake except sponge (?) would work, but i like to use a dense recipe anyway because i like using fondant.
brenda , those are cute. the icing tip is a good idea
from the feedback i got on these, it seems that most everyone has left them as is and not torted/filled them. i do feel like a daredevil though, and i am going to give it a try anyway. after all , it is such a small cake that if it doesnt work, how hard would it be to redo ONE? i am sure any cake except sponge (?) would work, but i like to use a dense recipe anyway because i like using fondant.
brenda , those are cute. the icing tip is a good idea
Mine were torted and filled. I really do recommend the upside-down frosting method. It's in the articles section on here. It's great for this
lasombra, are you talking about torting the little itty bitty 2"3" pan?
no, I torted a 4/6/8 cake just this past friday. They were all 4" tall like any other wedding cake. The photo is in my photos page here, the one on the left top corner. It really didn't take much filling to do the 4" cake though 
Just about a spoon-full for each layer...
yeah, i torte those sizes too...just havent used this new mini pan yet...wondered how that would turn out w/ torting it since it is so, well...mini!
I don't know but let us know how it goes, either way. They look really interesting and would be great to have the pans for. I might have to order some
http://www.intotheoven.com/round-2tier-cake-p-331.html?cPath=39_106
i just bought some of these and they are the cutest things! they are only about 4" high and bake all in one piece. cute idea for individual cakes for the bday girls and make one big round for the party.
I've looking for the mini stacked cake pans. When you made yours, did you tort the layers or add filling anywhere?
You can use a Bismark tip #230 and fill it up like a cupcake, that is what I´m planning on doing! And just a question, what is the upside down icing method? Just curious... Thanks.
Here is the upside-down icing method:
http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html
I've just started doing it and am amazed at how perfect the cakes come out by doing it! I love it 
I did not torte these cakes, but, I did a cake once that I filled the way you fill a donut...I used a bag with the long nozzle and squeezed a little raspberry filling (not too hard) It was a chocolate cake in the shape of a shell...those little bursts of raspberry were awesome. I think that pic is in my photos as well. I choose to fill it that way (bottom side only) so when I poured on the ganache...it was flawless. Ok. not totally flawless thats why it has roses on it ..hahaha. Point being, you could fill those cute little cakes like you do a donut!
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