Another question,

Would you do crumb coat when using IMBC? I know it does not crust, but I am so used to doing them, I don't know what else to do. Thanks, Keli

i used smbc, which is very simialir to imbc, and i always crumb coat.

Do you put in in the fridge to let it harden, then finish frosting?

actually, i used "jeff's upside down technique" on pretty much all my cakes. its the only way i can get my cakes almostperfectly smooth. but on the few occassions where i don't used jeff's method, i crumb coat then pop the cake in the fridge to set up, its easier for me to iced and smooth this way