The couple — who wed on October 31, 2015, at El Capitan Canyon, a rustic resort near Santa Barbara, California — chose hues to reflect the gorgeous, natural setting, as seen in the Spring 2016 issue of Martha Stewart Weddings, which covered the three-day wedding celebration. As inspiration, the actress and “What the Chung?” blogger even gave her planner, Lisa Vorce, a photo of a sunset featuring a peach, pink, and neutral color palette.
So when it came to the main dessert, the couple incorporated those signature colors. Designed by Sheila Mae, the 3-tiered vanilla-malt cake and vanilla bean Swiss meringue buttercream frosting, acted as a blank canvas for the cascading peach, pink and white floral arraignment (a mix of fresh garden roses, acacia, straw flowers, and dried leaves) to pop.
The reception dinner was just as delicious. Guests sipped blood-orange margaritas and dined on Caesar salad, Angus tri-tip, grilled chicken and roasted potatoes as they sat at long reception tables topped with votive candles and gorgeous floral centerpieces.
And if the wedding stuck to elegant neutrals, the pre-party the night before focused on a totally different theme. To celebrate the Halloween weekend, the actors hosted a “Boos & Booze” bash complete with a Mexican buffet, vodka-spiked lavender lemonades (garnished with plastic spiders), costume contest, ebony glassware and Day of the Dead decor.
“It was a blast seeing how creative everyone got,” Jamie told the magazine.
–Michelle Ward Trainor