Remove both cakes from pans, and cut each cake evenly into two layers (see below for a good tutorial if you need one). I refrigerated both cakes for a couple hours just to firm them up a bit for the layering processes. This isn’t necessary, so if you’re short on time you can skip the fridge, but I’ve found it makes the layers a bit less fragile to handle. Once divided, take the bottom layer of one cake and place it onto your cake stand or serving platter. Using a piping bag, make a border around the edge of the cake with the frosting (see photo above). Fill the space inside the frosting by spreading out ~1/3 of the lime curd evenly across the layer of the cake. Place the next layer of cake on top and repeat this process twice more. Don’t worry if frosting squeezes out the side. In fact, that helps for the naked cake look. Once you reach the top layer of cake, do not put any lime curd (you shouldn’t have any left anyway). Instead, cover the top with frosting and use an icing spatula to spread evenly across the top of the cake, and smooth down the sides with a bit of frosting as well. Don’t feel like you need to use all the frosting. I had some left over. Top with fresh lime wheels (optional) and serve immediately. If not serving immediately, refrigerate for up to 3 days, but make sure to bring to room temperature before serving.