When making stacked cakes, is it better to use 2" or 3" pans. If you use 2" pans do you make each cake a two layer? I am not sure how to word this. I have never made a cake with each layer a different size before. But I really would like to. Thanks, 
I don't like squatty cakes, so I use either three 2" layer cakes, or one 3" layer and one 2" layer. So in answer to your question, I use both. If you end up using a 3", be sure to use a flower nail in the center so that it gets all the way done without having crispy edges. I notice it takes my 3" pan quite a bit longer to bake completely than the 2" pans.
I went back and forth trying to decide which size to buy and decided on 2" cakes that I then level in the pan. I use the 'hump' for cake balls and then I am certain that each cake is the exact height - which usually is 4 1/2". I considered using the 3" since I would only have to bake one cake but torting it twice and dealing with the increased potential of trying to make sure the inside wasn't raw, combined with the higher price made me choose the 2". Of course you have to make the cakes twice - and it comes in handy to have 2 sets of each size pan but I can't afford it so I just make due.
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