Hey, I'm not alone! I, too, made my own wedding cakes. I really, REALLY wanted angel food cake with whipped cream on antique cake stands. Oddly enough, I could only find one baker willing to make angel food cake, and she INSISTED I use buttercream frosting, or I'd regret it. Um, part of what I like about angel food cake is that it's light and subtley sweet. Buttercream frosting is HEAVY. So I endeavored to make 16-1/2 angel food cakes the week of my wedding, storing them in the church freezer. I ended up not using whipped cream because I didn't have anyone who could frost them last minute for me and whipped cream won't hold at room temperature. I did make three sauces to put on the cakes, at the guests discretion: creme anglaise, chocolate custard sauce, and raspberry sauce. The cakes themselves were just decorated with pansies (which are edible, so food safe).
My friend who got married a year later ordered a plain, tiered cake. She did have the bakery do a basket weave with the frosting, but I don't think that was necessary. Then she ordered gerbera daisies and I cut the stems off and placed them and raffia around the cake. I also placed ribbon around each tier. That was easy, but you have to do it with a steady hand. It was very pretty and very simple. The groom's cake is at the opposite end and we made that from a mix that day, frosted it with purchased frosting, and embellished with magnolia leaves and strawberries.