its still bulging. I have an Italian Rum cake, so it has two fillings: vanilla pastry cream and raspberry jam. The pastry cream is a little on the runny side, and keeps breaking the dam, The frosting is a 10x sugar, butter and shortening buttercream, so it doesn't solidify in the fridge in the same way that my French buttercream does. I currently have the whole thing together, crumb coated and wrapped with one of those clear acetate strips to help hold it together while it chills out in the freezer for a while. I'm hoping that will allow everything to set up and solidify nicely. I will be covering it with fondant later. Is there anything else I can do to help prevent a full blown disaster? 

If you haven't final iced it yet, I'd take it apart and re-do the dam and the filling.  I would say if it's not firming up in the fridge, it's not going to be good when you put the fondant on and it sits at room temperature.  But it's a lot less work now than if you get it done and it bulges through the fondant.

I just checked it and the frosting is firming up! Thank goodness! Its been in the freezer for about a half hour and the frosting is pretty solid now. I think I'm going to move it to the fridge for a little bit and see if that causes and problems. 

Side note: I'm not a fan of filling cakes frosted in this kind of buttercream. It takes so much longer for the frosting to firm up to make an effective dam!