Ok, i'm doing a 14-10-6 double layer with strawberry filling. I made dams around the edges b/f filling (didn't overfill) and everything was fine till I added the second layers----on each the 14 10 and 6....so, some filling started to come out and i figure thats normal in settling------ i'm using 1/2 and 1/2 crisco/butter buttercream btw... ANYWAY, we have to cover it in MMF as well. I think my icing got too warm sitting out and thats why everything started sliding. HERES THE QUESTION. If you can't refrigerate MMF, I was planning on delivering the cake TONIGHT to the reception area, wedding tomorrow 2PM, if it started sliding TODAY, how is it going to make it overnight??????????? I put all the filled, crumb coated BULGING layers in the fridge to get the icing hard again, the PLAN was to put one more coat of buttercream, enough to make the fondant stick, and cover it, box it, take it there, and put it together.........tonight? Tomorrow? I AM IN DESPERATE NEED. THIS CAKE CAN'T FAIL!!!!!!!!!!! 
I know this sounds like an awful thing to do, but you may have to take them apart and remove some of the filling. Use stiff BC for the dam. Wait until the last possible moment (tomorow) to put the fondant on and deliver it tomorrow, around noon, if possible. If the filling gets on the fondant, the fondant will melt/tear. OR....for the second coat (and maybe even the crumb coat) use all Crisco BC with butter extract; Crisco has a higher melting point than butter. Is your house and the site AC'd??
Maybe someone else has a better idea?? Let us know how it works out. So sorry to hear this has happened.
I agree if you have bulging/sliding, sound like you have too much filling. Stiff icing for the dam is important, and maybe a bit more than a 1/4" from the edge of the cake. A dowel rod thru all 3 layers should keep it together at the site-I think I read that it was a stacked cake? Good luck, that is SO stressful 
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