I simply use a 3 inch pan, torte, fill and buttercream or fondant which ends up coming up to almost 4 inches high. Is this too short or should they be higher...maybe 2 cakes for each tier?? What do you guys use?

4" is good and standard as far as I know, it's what I always use unless the design calls for something more.

My cakes are 4" high tieres. If I need to go any higher than that then I am usually doing something like a topsy turvy or some kind of sculpting with the cake. Hope this helps you.

If you want a 3" cake then even though your pan is 3" I suggest you collar your pan so it doesn't run over while baking. Don't put too much filling in the middle as that makes it unstable and will buldge out the sides. So don't try and make up hight with filling unless you torte and then can fill many thin layers.

I've done up 8" or 9" I believe. I forgot which. But it all depends on the look you are going for. 4" is really common.

If I am making a 8" round cake. I usually bake 2 - 2 inch height, 8 inch rounds. Does that make sense? Then I stack, in between either buttercream or any other kind of filling. Just make sure they are both level.

Thanks everyone for being so helpful