I made some layered cupcakes and they came out cute, but as I worked on I noticed many of them starting to lean...... I did use a half BC and half marshmallow fluff filling, do ya think that is the only reason they started to fall, could a stiff BC be all that is needed to keep them straight or do ya have any other tips to help.

My friend is getting married and she was gonna make her own cupcakes (small back yard wedding) so as Maid of Honor, it will be my honor to take on that task so she can focus on other things, we are thinking of making some of the cuppies the layered look (diff colors of course) but I cant have leaning, falling cake! Next time I would try harder to make sure the cuts were straighter some of the cuppies had issues w/ that)

http://cakecentral.com/gallery/2230382/
before they started to fall, I did not take pic of them sliding away.. lol

You're instincts are correct. It's the soft buttercream. But even a stiffer buttercream may shift. Why don't you bake the colored layers as one cupcake and them fill and frost them with the fluff buttercream.

So to bake them in colors. Tint two sets of batter. Using a cookie scoop, I would place in one color in each muffin tin.
If you are anal and want reasonably clean lines, stick that pan in the freezer, and layer the next pan. Pull the chilled pan out and layer the next color.chill, later etc. Then bake. If you're not anal, I would skip the chilling and just layer the colors. They get a bit of a wavy look which is really cute. Then you could use an apple corer to core out the muddled and fill and frost. Again filling is optional.

A couple of notes? Are you serving them without wrappers? Cupcakes dry out quickly even with wrappers, so if I were doing the ones you pictured, I would be really worried about making them the night before. If you but them in an airtight container to keep in moisture they may shift even more. Definately do a trial run with your exact timing and storage techniques to make sure they taste as good as they look

I would either make a cupcake pick and stick it in like a long dowel down the middle to keep them together or find a clear container to display them.

You can either make a cupcake pick and stick it in like a long dowel down the middle to keep them together or find a clear container to display them.

I thought about the tooth pick, but it's gonna be dark outside so I am worried someone would try and just bite it and get hurt - though you have to have a really big mouth to bite it! When I brought them to work one of the lady's was just that a lady and she used a fork!

I worried about them drying out too, the place I got the idea from said to freeze them and that makes it easy to cut, I made these ones and freezed them and the next day cut them and filled them and then put them in a container and pooped them back into the frig. They were moist so I am not too worried about that.

We like the look of the white frosted layers so I am not sure just layering the batter would work for the wedding.

I do worry about ppl handling them though, they need some sort of something to be able to pick them up pr have to be on lil plates .. something. I see all kinds of cupcake wrapers nowadays and some look wider and stiff, almost like a decorated cupcake holder not something you bake a cupcake in. I need to get a hold of some to really check those out maybe something like that would work, but if they are too high them you can see the white frosting... These cupcakes work so much better in Pictures than they do in person! lol

I love the look and I'm so glad that they did stay moist for you because that would be my only real concern.

I laughed when you said they're more pretty than practical...that's exactly what I thought when I saw them..love the look but need a plate and fork. With the frosting layers they're really not "finger" food. FYI that wouldn't stop me...when it comes to cupcakes I'm not lady like at all but technically they should have a knife and fork. I was looking online to see if there was a plate size smaller than a dessert plate. That would be cute if you could find them. Just big enough so people could support the cupcake as they carry it around. I didn't find anything but I may be looking for the wrong thing. Anyway they will be adorable and it will be fun for people to have frosting on their faces...that's what makes cupcakes cupcakes

I saw some picks in my Bakery Crafts catalog that were extra long but I didn't see them in "wedding" style. However, that doesn't meant that they don't make them! Sometimes I can look at something and not even see it! It's been one of those days. Anyway, these picks were long enough to hold two cupcakes together and be a decoration. It's a thought! And, it would be obvious enough that nobody would bite into it and hurt themselves.......

You could make them as push up pops http://scrumptiouspinkcupcake.blogspot.com/2010/07/cupcake-shooters.html

I would layer them in a 9oz crystal clear punch cup. This will solve the drying out exposed edge issue, the tippy over issue, and the serving issue and still maintain the asthetic you are looking for.

The container would make them similar to the cupcake in a jar concept... dunno if that's what OP is aiming for...but cute idea!

OMG you guys, this is why this place is so great I am not sure why but I would have never thought about the clear plastic cup or the shooters...The clear plastic cups might just be the trick, cheap and easy to pick up ( I think dumb old walmarts even has them) it's a small DIY backyard wedding in two months so I think it would be fitting, something Fancy (a layered cupcake) and an average normal cup, the mix of cute and simple is kinda cool