We use IMBC as our house buttercream. We bake on day 1, make buttercream and assemble cakes on day 2 and then on day 3, we crumb and finish coat (usually day 3 is also delivery or pick up day). We wrap the assembled cakes in plastic so they are very firm the next day when we start working on them. When it’s really busy, we’ve been known to build cakes all morning and then by the time everything is built, it’s 1 pm and we can start crumb coating the cakes we first assembled because they’ve been chilled for 4 or 5 hours and they’re pretty firm.
I allow about 45 minutes between the crumb coat and the finish coat(s). I try to get the crumb coat to be smooth, but not absolutely perfect. For wedding cakes that are a buttercream finish, I’ll let the butter get just a little softer than I would otherwise (we go through enough of it that I’ll use the freshest, last batch made for the final coat and during wedding season, I plan the work schedule so this happens - there’s a batch of buttercream just being finished when we start finish coats because this is when it is the most soft, most supple and easiest to work with. The finish coats chill for 45 minutes and then I use a bench scraper or other straight edge to finesse it and take out the imperfections. I am more concerned when I know the design is just plain sides, no piping, no nothing because even though in the photos, any imperfections are removed by the flash or the lighting, I know there’s nothing that is going to be strategically placed to avert your eyes from a “flaw”! In my experience, it is easier to work with IMBC when it has added fat in the form of melted white chocolate or just a little more butter or even a bit of high-ratio shortening like FluidFlex. The downside to the FluidFlex is that it stays soft and “scraping” isn’t really as effective as it is with either more butter or white chocolate. Plus it’s expensive and I have to special order it so it’s not worth the trouble, but if you can get something similar, know that it’s an option.