Flip or Flop star Christina El Moussa married Ant Anstead in a surprise wedding over the Christmas holiday weekend, and more details of the well-kept secret continue to emerge: People has now reported the full details of the couple's wedding menu, catered by 24 Carrots Catering — including the cake.
Guests at their surprise wedding started with passed hors d’oeuvres of brie with mango chutney puffs, mini grilled cheese and tomato soup, caprese skewers and pretzel bites with a smoked gouda fondue, according to People. The wedding fare continued with seafood towers made up of oysters, snow crabs and shrimp.
The main course echoed the concept El Moussa had in mind for the wedding’s overall theme: an elegant steakhouse feel. Dishes included grilled filet of beef with a port wine demi; buttered red bliss mashed potato; mac and cheese with a panko crust; grilled asparagus and rustic rolls with butter.
Then it was time for dessert: In addition to mini sweets, the couple served their wedding cake, a three-tiered, strawberries-and-cream confection made by Sweet and Saucy shop bakery. Done in the so-called “naked” trend — or “nekkid” as Brittany Cartwright would call it — decorated sparsely and elegantly with pink and white peonies. The bride credited the groom with choosing it: "Desserts are really important" to him," she told People.
See Christina El Moussa's understated wedding cake in all of its glass-pedestaled glory.
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