hello! i know this question has probably been asked and answered over and over again so any help is greatly appreciated! I want to make an IMBC and it will be my first time..

1. since it will be tinted yellow from the butter, do any of you have problems achieving the color you are looking for?
2. it will not be going under fondant this time, but can it? it doesn't crust right?
3. does it need to be refridgerated?

any tips or tricks would be great! thanks in advance!