One common mistake I'd like to point out (not sure if you did it, just implied) is that a bevel only chamfers the edges to create a smoother (less infinitely sharp) edge which is fine for softening outlines (with a 45 degree curve).
The mistake happens when modelers are under the assumption that beveling an extrusion's edges @ 45 degrees is the same as extruding and scaling the extrusion itself to 45 degrees (then still beveling afterwords). Unfortunately, even though by just beveling you get a nice highlight, the parts that are not beveled still go straight back into space and do not bake as well as they can.
This is something for any modeler to think about
Just food for thought.