The Birmingham Bride » Birmingham Weddings

The Big Fake Wedding Birmingham

We are getting so excited for The Big Fake Wedding Birmingham on Thursday, November 3rd, 2016.  The event, held at Park Crest Events, will feature some fabulous new vendors as well as celebrate the vow renewal of a sweet couple. Head to The Big Fake Wedding event page to find out who you’ll meet.

The Big Fake Wedding is a bridal show alternative complete with an emotional ceremony, light bites and a dance-party reception. “Wedding guests” are brides-and-grooms-to-be who get to truly experience the wedding vendors in action.

Park Crest Events | 2030 Little valley Road | Hoover, Al 35216 | November 3, 2016 | Ceremony at 7pm

Stay tuned to our instagram account for free ticket giveaways. Photo by : Carrie Friesen

Welcoming Sarah Elizabeth Cleveland : Editor

We are so excited to introduce the latest contributing editor to The Birmingham Bride. Sarah Elizabeth is Mississippi born and Alabama bred; Sarah Elizabeth Cleveland is a quintessential southern girl from her residence to her double name. After receiving a Bachelor’s Degree in Restaurant, Hospitality Management from the University of Alabama, she decided to move to Birmingham to stay close to family and friends. Right out of college it took a couple of years to find her calling, but she realized she had an entrepreneurial spirit and a servant’s heart. From there, her freelance business, repertoire-assistant services, was born.  Repertoire has been a perfect combination for Sarah Elizabeth’s creative talents and her willingness to help others. She has become interested in event and photo styling, but still enjoys assisting with smaller tasks and organizing as well. During her off time, she loves spending time with family and friends, as well as, checking out all of the wonderful restaurants this great city has to offer.


Tie the Knot in Kendra Scott

What an honor to be invited to the wedding collection unveiling party at Kendra Scott at the Summit.  Design your own wedding palette now in stores and online at Head on over to the summit and see this beautiful collection for yourself, you wont be disappointed you did.  Kendra Scott is also a great place to find bridesmaids gifts and even a cuff link collection for the men in your life.

“My Wish for every bride is that you never miss a moment. May my Bridal Collection help you celebrate each and every one on your way to ever after” ~ Kendra Scott

Garden Party Recipes


2 sticks unsalted butter, softened

2 cups sugar

3 large eggs

1 teaspoon vanilla extract

3-6 drops red food coloring

2 ¼ cups cake flour

1 teaspoon baking powder

½ teaspoon baking soda

 ¼ teaspoon salt

1 cup whole buttermilk

Buttercream icing (recipe follows)

Preheat oven to 350. Spray 3 (8-inch) or 2 ( 9-inch) pans with Baker’s Secret. Line bottom with wax or parchment paper. Spray again lightly. Sift cake flour and measure. Put aside for next step. In a medium bowl, combine butter and sugar. Beat with a mixer at high speed until creamy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla extract and food color, and beat to combine. In a separate small bowl, sift together the flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with the flour in three additions. Divide batter among pans, smoothing tops. Bake for about 20-25 minutes or until cake tester inserted near the center comes out clean. Let the pans cool on a wire rack for 10 minutes. Invert on a rack, carefully remove parchment or wax paper from the bottoms. Cool completely.

Butter cream icing:

4 sticks of unsalted butter, softened

8 cups powdered sugar (may need to add a little more)

4 teaspoons vanilla extract

4-6 tablespoons milk or cream

Whip the butter until creamy and pale. Add the powdered sugar. Mixture will be dry so add the vanilla and cream gradually until frosting reaches a good piping and frosting consistency. Frost and/or decorate immediately after making.


2 cups sharp cheddar

2 cups Colby jack

4 T Duke’s mayonnaise

1/2 t garlic salt

1/2 t onion powder

4 oz. pimientos

1/4 t salt

1/8 t pepper

Grate cheese then add ingredients in a food processor. Mix until blended evenly. Spread a thin, even layer over a slice of bread and top with a second piece of bread. Cut into small rectangles or triangles.


1 cup sour cream

1 t baking soda

4 cups AP flour

3/4 cup white sugar

1/4 cup raw sugar

2 t baking powder

1/4 t cream of tartar

1 t salt

1 cup butter (cold)

1 egg

1 cup craisins

2 T orange zest

In a small bowl, combine sour cream and baking soda. Set aside. Preheat oven to 350º. In a large bowl, mix flour, white and raw sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir in the sour cream mixture and egg. Gently mix in the craisins and orange zest. Turn out dough unto a lightly floured surface, and knead briefly. Split dough in half. On a silpat or lightly greased surface, pat half of the dough into a 3/4 inch thick round. Brush milk (for browning) over the top and then liberally sprinkle a little more sugar in the raw. Cut eight wedges into the round. Then place in oven for 12-15 minutes.


1 cup freshly squeezed lemon juice (I used ½ regular and ½ Meyer lemons)

1 cup granulated sugar

8 tablespoons unsalted butter, melted

2 large eggs

In a round (8-cup) microwave-safe bowl (the contents should fill no more than ¼ of the bowl), mix all the above ingredients well with a whisk. Microwave, uncovered, in 1 ½ minute increments. Whisk vigorously each time after removing the bowl from the microwave oven. Depending on your microwave, it will take anywhere from 4-10 minutes. Cook until the mixture thickens and coats the back of a spoon, and starts to mound a bit as you stir. Cool in the refrigerator, uncovered, for 30 minutes or so. It will continue to thicken. Place in a glass jar with a tight fitting top. A Mason jar works well. This makes about 2 cups, and keeps for weeks in the refrigerator. Serve with scones or fill miniature pastry shells for a party dessert.


1 cup granulated sugar

1 4-inch piece fresh ginger, thinly sliced

1 cup freshly squeezed lemon juice (from about 6 lemons)

1 cup freshly squeezed lime juice (from 6 to 7 limes)

1.5 liters cold club soda or seltzer

Combine sugar, ginger, and 1 cup water in a small saucepan. Boil over medium-high heat, stirring occasionally, until sugar dissolves, 2 to 4 minutes. Cool completely; strain. Stir together ginger syrup, lemon and lime juices, and vodka in a large pitcher. Just before serving, top with seltzer and pour over ice. Garnish candied ginger and slices of lemon or lime. (Add in a cup of vodka before the club soda to turn this mocktail into a cocktail)


Basic Invites Online Stationary

A new addition to The Birmingham Bride family, Basic Invite, has a bunch of new additions of their own. We are really excited to have them as a resource for all the beautiful brides of Birmingham.  This online stationery company serves the brides of Birmingham as well as the brides of Boston, Baton Rouge, and beyond. Their small and dedicated production team of designers and editors have been creating the perfect card for every event since 2006. Through the development of unique technology Basic Invite is able to provide customers with limitless options that allow them to instantly create a card that is truly unique.

From Save-The-Dates to Thank You Cards and everything in between the variety of styles to choose from will have every bride swooning. And to take some of the stress of planning a wedding off of your shoulders, you can do all of this from the comfort of your home with the assistance of you favorite wedding magazines, Basic Invite’s amazing live chat feature, and maybe even a glass of bubbly to celebrate.  Head on over to Basic Invites to learn more.