
this may be my last Strawberry Cream Melba
I am so sad to hear that one of Melbourne's great food institutions, Paterson's Cakes, will be closing at the end of June, as Pato's has been a part of my life for as long as I remember (actually it has been open since 1916).
When I was little my two eldest sisters, Sandra and Maggie, worked there on a Saturday morning. After the shops shut at midday they would come home brandishing big, flat cardboard boxes, filled with leftover treats. I would quickly scoff down a Cream Melba (strawberry, of course) or an Iced Fancy, or a Cream Horn before heading off to Brownies (yes that is my DAG alarm you can hear going off). I must have been only seven or so, but I was hooked.
Paterson's made both of my daughter's first birthday cakes: large, pale pink heart shapes covered in thick royal icing, sprouting fondant hearts on wires (I still have these). On my thirtieth birthday, Jem asked them to make me a large Melba, which was actually cake-sized. So decadent, and I wish I could find the photo of it. I always pick up a Chocolate Curl cake for Jem's birthday and when my best girlfriends were married, I bought them Strawberry Melba's to eat for breakfast with French champagne on their wedding days. In my years at Channel Ten, we always bought Melba's when it was someone in Publicity's birthday, and more recently, Jem and I have been training our girls in the fine art of eating your Melba without spilling cream down your chest (FYI, turn it upside down, eat the pastry base first, then chomp into rest of the choux pastry casing and cream).
I have even indulged in a little anticipatory nostalgia, wondering what kind of cakes my girls will choose if and when they decide to get married.
I know there are imitations, but to me, if it doesn't come from what was for years the dodgy end of Chapel Street (now it is the cool end), it just won't be as sweet.

Annebelle's first birthday cake

Alexandra's first birthday cake.