Are there any decorators here who collar cake pans to be able to bake higher cakes instead of using two pans and putting them together?

IMO, it was easier to buy 3" high pans than cut parchment collars for 2" high pans.

I've never tried the collaring... I just use 2" pans and double layer ... that always works for me... some people rather use 3" pans so that all layers appear more even. IMO, I think the 3" look like something is missing because they're just not thick enough when tiered, but that's just my opinion.

I have found that filling the 3" high cake pans 2/3 full rather than half full and using an inverted flower nail in the center allows me to have a larger cake (in height) with virtually no crown, so I don't have to waste any cake leveling it. The reason I do this is so I don't have to wash two cake pans.