Please any tips will help. 
I use IMBC exclusively for buttercream cakes and I refrigerate overnight and up until time of delivery. But yes, they get as hard as butter becsause they contain a lot of butter. I tell people to allow the cake to come to room temperature before serving, it tastes wonderful when it is soft, cold it tastes like a cube of butter. Takes a good hour or two to warm up, depending on how warm the room is.
I absolutely LOVE LOVE LOVE the taste of IMBC, but my customers don't 
They said it was almost "slimy" and way too buttery. My sister said it was like biting into a stick of butter. I highly disagree (which is just a taste preference), but I tried to sell her on the fact that it's not as sweet....she replied "we like sweet....bring on the sugar!" She was speaking for her medical office. They threw out most of the IMBC cupcakes I had made....I could have killed her.....I would have gladly eaten them!
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