I am certainly no expert 
but I think the cure to eliminate bulging is damming with extra stiff BC. After torting, let the cake set for a bit so if it does bulge a bit, you can scrape away the excess.
As for the layers sliding, what are you using to stack? Dowels? Stress-free supports? And what's under your cake? A cardboard disk or plastic plate? All can influence. But the most important thing is that your cake is LEVEL. HTH!
You should bake the cake and let it sit about 8 hours to settle then place a layer of cream stiff around the edge of the cake and fill the center. Then crumb frost and let sit again to see what it's going to do. Then I dowel it make sure all the dowels are the same size or use an sps system , it's shouldn't shift on you. HTH
Sorry, but I'm not sure what kind of sliding you're experiencing .... is the (for example) 6" tier sliding off of the 8" tier? Or is the top layer of the 8" tier sliding off of the bottom layer of the 8" tier?
My only slider was when someone slammed their on their brakes in front of me. The bottom tier ... the top layer slid about 1.5" off of the bottom layer. The brake-slamming was a factor, yes, but in looking at it, I think I had too much filling in that one. Definitely contributed to how "slick" it was between the layers and a definite factor in my slider.
the sliding is from the same size cake putting 'layers' together... I will try what debster said... I do let the cake sit, then fill the middle, place the top layer on then crumb coat... I might not being using the 'right terms'.. but, what is happening is that once I get the cake on top of the other cake.. all decorated... then the middle icing from the same size starts coming out the side.. and screwing up the nice pretty look I had... like sqweezing a cheeseburger down.. then all the stuff comes out the side...
Yep it's a settling issue. Just pipe a thicker icing around the cake like a 1/2 inch from the edge then the regular icing in the middle, When it squishes down if any comes out scrape it off before you crumb coat. I let it sit for a few hours. I don' t have problems with bulging. You can use a simple syrup rub on it if you think it will dry out a little. My cakes though are known for their moistness. Let us know how it goes. I've also found if I do them a day before I need to frost and put them in the freezer overnight that helps them settle down also.
I mix cake scraps into BC for a nice strong dam. As a bonus, customers get a mouthful of cake instead of a glob of just BC!
What a terrific idea! I haven't seen that one before. I have a little trouble with my cake's midriff bulge and can't wait to try this.
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