Okay so I crumb coated my cake last night to watch it slide apart!! So quickly adjusted and popped in fridge over night. (It was late so bed was calling at this point) 

After doing some googling I've not realised I could have popped the cake into the fridge first to chill then crumb coat. 

Anyway I'll be frosting later and will pop some dowels in to stop it sliding again as it's also having a fake tier. 

How long after taking from the fridge shall I wait before frosting to avoid it sweating! 

Also does anyone decrust their cakes before crumb coating. 

why did it slide? did you level the cakes before stacking the layers together? are you using a slippery filling? make sure you have a nice dam of buttercream around the outer perimeter of the filling  --

Hi I used a buttercream filling and did pipe a wall to stop the filling sliding out. Cakes were level I can only assume the room temp was warmer then I had realised

More experienced decorators might cring at this, but I frost my cakes straight out of the refrigerator and I have had no problems.  Once frosted, I put it back in the refrigerator.

I ice my cakes straight out of the freezer and then put them in the fridge -- I put them in the freezer all filled -- ready to be final iced

Okay thankyou guys I'll do the same. It's for a friend's baby shower. Just had a cake sweat on me once when I tried this so didn't want the same to happen. Was from the freezer though not fridge so hopefully this time it won't sweat on me

If you are a little nervous about it, take it out of the freezer and let it partially thaw, then put in in the refrigerator to await frosting.

I too, ice my cakes straight from the freezer, then send to fridge or freezer for a few b4 Ganache or adding fondant.  I kinda don't think your dam was stiff enough as K8memphis noted