Hi..I notice when I make 4 and 6 inch cakes, the edges tend to crack more amd break off. I am assuming the top is baking sooner than the sides.  Should I use less batter in my pans when making smaller layers?  Would this prevent the sides from cracking?  This doesnt happen with 8in and 10 inch pans.  I bake and make them the same way too.  Thnx 

Are they a different type pan?  Could be the batter is sticking to the material.  I've never noticed any difference  in the way my cakes bake in smaller pans compared to large one, other than bake time.

Are you greasing the sides?  I always grease & flour them. As Sandra said I don’t notice any difference between the way my 6” (The smallest I have) comes out & any others.  Maybe you should turn the oven temp down for those?  

I even have 3" pans and they bake just like the 10" ones.  They are both Fat Daddio and made from anodized aluminum.