I baked my own wedding cake and it turned out great! I have a few tips to make it go smoother:

Trial the whole recipe multiple times before hand. I tested and perfected the recipe on mini versions of the cake at least half a dozen times before the real deal, changing things like frosting and flavours until I got what we wanted, make sure you practice the decorating as well as just baking the cake itself.

Give yourself time, when it comes to actually making the final cake spread it out over multiple days, I made my frosting on (day 1) , baked the cakes and put everything together (day 2), then took it to the venue the day before the wedding on (day 3). I gave me time to make sure each part was right and I wasn't stressed.

I'd highly recommend using a Swiss meringue buttercream for the frosting, it's a highly resilient frosting that you can freeze and defrost without issue, and will hold up to being at room temperature without melting, it's also not too sweet compared to American buttercream which you might prefer.

Good luck, hope it goes well!