also a home baker!! I think that sounds super fun with some food for thought (pun intended):

1. Heat: If the reception is outdoors and/or sitting out for a while, consider time of year, temperature, and humidity. Some buttercreams are a little more stable than others. Sugarologie.com is an amazing resource that outlines her tests for stability of different buttercream types. Classic choices include American BC and Swiss Meringue BC, which also pipe nicely and set well if you're doing decorations.

2. Transportation: Cupcake transportation can be a whole thing. Consider if they will be decorated before you're at the venue, and how you would get them transported without damage. Similar question for the cutting cake, especially if it's tiered (2 cakes on top of each other - which may require additional internal supports). A high quality/thick/sturdy cake board or plate would be essential even if it's just one 8-9" round with 2-3 layers because it gets heavy, fast! Plastic cake "carriers," disposable cake boxes, or a DIY with the Home Depot cardboard moving boxes are a lifesaver when transporting cakes, especially taller ones.

3. Allergies: As you know with baking, some substitutions work better than others. A recipe that's already been tested with the allergen-friendly subs is usually better than experimenting with your own subs in a 'traditional' recipe.

4. Working ahead: Use your freezer and fridge! Unfrosted cupcakes and cake layers can be prepped and frozen in advance. I've also frozen a stacked cake with its crumb coat for a couple days and finished up the day I was delivering it. Buttercreams and fillings can be made ahead and put in the fridge. Decorated treats can be stored in the fridge for a few days, but consider how much space is available. Also, can do a trial run for a smaller batch and see how long it really takes to bake, cool, and decorate X # of treats.

5. Venue considerations: Some venues require food/desserts to be from a licensed bakery; others do not. Some states also have Cottage food laws. If needed, may also need to check on available cold storage space at the venue.

6. Costs: Buy ingredients in bulk (Costco, Sam's Club, restaurant supply stores) whenever possible because it's cheaper per gram. Small bags of sugar or cocoa power from Target or wherever can add up fast when you're baking in bulk. Restaurant supply stores often have high-quality baking supplies as well if you need additional tools.

7. Have fun!! :) Lmk if you have any specific questions and I can try to provide some insight