To assemble the mini tiered cakes you will need to use a bread knife to gently cut of rounded top part of each muffin off so that the top is level. Then cut each muffin in half. Each mini cake gets three tiers, to make them even use all top sections for half and all bottom sections for the other half. Put a heaping spoonful on top of the bottom tier, gently press the second layer, repeat for the top layer and gently press so that filling lightly squishes out the sides. Put another glob on the very top and use an offset frosting spatula to smooth out the top and the sides. I used less frosting to give it a “naked” look, but you could make it thicker to fully cover the cake if you want.