alright i've made IMBC a few times.. the taste is nice, but the texture, is it suppose to be more solid??? i alway pictures it to be light and fluffly...
its fluffly right after making it, but once it cools completely, its solid!!!!

When you say "cools completely", do you mean after it is in the fridge? Then yes, it does get solid. It is meant to be served at room temperature.

no, not after being in the fridge.
i made some, allowed it to cool in the mixing bowl, as i needed it right away. assembled the cake.... then shortly after the cake was cut. the IMBC was stiff.. not fluffy by any means

Hmmm....I don't know about that.....can anyone else help?

I had the opposite happen actually.
I was asked to make a cake with MBC and DH took it to work to 'deliver' it.
cake sat out all day and that evening when they cut it, it was so soft that it slid apart. lady that ordered the cake told the recipient that it had gotten too warm and it should have been slightly chilled. but I was embarassed (it apparently tasted good though)

can't really help with the solid after being out part, sorry

(btw, I like that it gets solids after being in the fridge it makes covering in fondant easier!)

weird. Mine's only gotten hard when in the fridge.