The Birmingham Bride » Birmingham Weddings

Garden Party Recipes

PINK VELVET CAKE

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.

PIMENTO CHEESE SANDWICHES

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.

CRANBERRY ORANGE SCONES

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.

LEMON CURD

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.

GINGER LEMON-LIMEADE MOCKTAIL

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.

Hosting a Garden Party


How to Throw a Garden Party Inspired Bridesmaid’s Luncheon

by: Sarah Elizabeth Cleveland

Choose a theme.

When choosing a theme, pick something that inspires you, whether it is your favorite china pattern, flower or movie. If it gives you inspiration, you will enjoy yourself more and be more excited about bringing your party to fruition.

Begin planning.

  • Guests: You will first need to think who will be invited to your luncheon. Once that is decided, making assessments about the menu and décor will be easier. You should always keep your guests in mind through out the planning process.
  • Menu: Plan out a menu that is easy to assemble, as well as eat. Finger foods are great for garden parties! Portable food gives guests the opportunity to mingle freely and they are less likely to have any awkward spills.
  • Décor: Choosing your décor should be a cinch now that you have a theme.  With your menu and theme in mind, pick out dishes to place your finger foods on or in. Also, think of smaller décor that you could use to help bring your theme to life. 
  • Tablescape:  To plan your table, you need to decide where your plates and napkins will go, as well as your food and décor. Make sure a leave room for a beautiful floral centerpiece or an interesting dish.

Gather and shop.

Gather together your own dishes, linens, and utensils that will work for the place setting and serving the food. If you don’t own enough pieces already, you can find some in your local antique or home goods store. A couple of days before your luncheon purchase the ingredients that are in your dishes. 

Prep and cook food.

Either the day before or the morning of, prep and cook your dishes and have them ready as early as possible. You need to get this out of the way early so you aren’t running around finishing them up when your guests arrive.

Set up the tablescape.

Start setting your table by laying down a tablecloth and add a table runner or two over it.  Place in the place setting, dishes, and décor that were picked out during the planning process.

Add food and guests.

Add your pre-prepped food and drinks onto your table right before guests arrive and then great them warmly.

Enjoy!

Since everything was ready ahead of time, then you will be able to chill out, relax, and enjoy your company and beautiful décor for the remainder of your gathering.

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CREDITS: Photography, Love Be | Styling & Food, Repertoire | Calligraphy, Ginger Swan Lindsey | Florals, Sarah Woodall

Heidi Elnora Atelier Grand Opening


What a gift it was to be invited to the grand opening of the Heidi Elnora Atelier. The new Atelier is just breathtaking from floor to ceiling every detail has been designed by the talented fashion designer, TLC television host Heidi Elnora.  Not only has Heidi created an elegant space to experience the joys of finding the perfect wedding dress, but is also the famous designer of the hundreds of amazing dresses you can try on right here in Birmingham. With her love for the heart of the city of Birmingham, it has always been a dream to restore a historic building on Morris Ave. This year that dream has become a reality. We are so excited to see how this incredible restoration shapes and restores the heart of the city.  Heidi has always been known a fashion forward trend setting hometown Alabama girl and her new space is over the top amazing.  If you are a bride panning a wedding you must visit the Atelier, you will feel at home the moment you walk through the doors.

The heidi elnora Atelier is an elegant bridal boutique shop serving Hunstville, Mobile, Tuscaloosa, Auburn, and Birmingham, Alabama. Alabama’s bridal couture destination.Visit the exclusive heidi elnora Atelier in Birmingham, Alabama to find your perfect wedding dress from any of her three collections; Build-a-Bride, Hello Darling, and heidi elnora. Shop our bridal boutique for the latest in bridal shoes from Badgley Mischka, jewelry from Florence, Italy, bridal lingerie by For Love and Lemons, and many more. Make a bridal or accessories appointment today, or visit our event calendar and hang out with Heidi, star of the TLC show Bride by Design

Photography: Stacy Richardson Photography | Florals: Hothouse Design Studio

2024 Morris Ave | Birmingham AL | 205.250.5233