i would use 2" pans, 2 layers of cake for each tier. except that one short layer.
I prefer to use 3" pans for sheet cakes and 2" pans for layer cakes.
I used to use 3 inch pans, but now I started to prefer the 2 inch (2 layer) because I think i like the taller cakes. But I would use whichever depth fit my design better.
I have 3" pans so that I can use them if I need to, but generally my cakes are about 4-4.5 inches tall when torted and filled (4 layers of cake, 3 of filling).
If you are buying new pans anyway, might as well get the 3" ones in case you get requests for taller cakes.
Okay... I think I am a bit confused! 
Do you use 3" pans instead of making 2 layers of 2"? Is that basically the only purpose of them? Do you ever make 2 layers from the 3"? I know these probably seem like silly questions, but I just don't know... 
Thanks for you help!
I think most people would only bake 1 3 inch cake. I suppose you could have a 6 inch cake, but that is pretty tall, I have seen it, but i dont think it is super common. Plus you dont want your cake hanging off the end of your plate!
when i use my 3 inch pan, the cake layers never bake up to a full 3 inches, and after i cut off the rounded top its even shorter. so i would rather just bake 2 layers in a 2 inch pan, to get more height.
If you look at my avatar, I have a double layer 2 inch on top of a three inch (both torted) but it really does make a difference in the height!
I use 2 pans because I like taller cakes. I just don't fill them as full- maybe halfway or not quite. This way, if I want to make a 5 or 6 inch tall tier, it's a lot easier.
I think most people would only bake 1 3 inch cake. I suppose you could have a 6 inch cake, but that is pretty tall, I have seen it, but i dont think it is super common. Plus you dont want your cake hanging off the end of your plate!
something i read in one of colette's books, if you want a really tall cake (5 or 6 inches) just separate the 2 layers with a cake board the same size as the cake. that way they can cut just to the board halfway through, and the cakes don't hang off the plate! (plus you'll get twice the servings out of it) 
I think most people would only bake 1 3 inch cake. I suppose you could have a 6 inch cake, but that is pretty tall, I have seen it, but i dont think it is super common. Plus you dont want your cake hanging off the end of your plate!
something i read in one of colette's books, if you want a really tall cake (5 or 6 inches) just separate the 2 layers with a cake board the same size as the cake. that way they can cut just to the board halfway through, and the cakes don't hang off the plate! (plus you'll get twice the servings out of it)
Oh yeah, I did read that once! Good idea!
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