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    HomeFood & DrinkScoop and Cone Frozen Yogurt and Chimney Cakes is Opening June 20

    Scoop and Cone Frozen Yogurt and Chimney Cakes is Opening June 20

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    Scoop and Cone, the new West Hollywood dessert shop specializing in frozen yogurt and chimney cakes is having their grand opening on June 20, 2024, according to owner Ian Wain. The new WeHo business has moved into the former Yogurt Stop space at 8803 Santa Monica Boulevard in the heart of West Hollywood’s LGBT Rainbow District.

    According to Kürtős which specializes in chimney cakes and breads, chimney cakes are freshly baked pastries made of all natural ingredients without artificial ingredients or preservatives. Fresh dough is hand rolled onto a wooden cylinder individually, then rolled in turbinado sugar and carefully baked in a special oven designed only for this purpose. While the wooden cylinder turns around slowly, the sugar is caramelized on the surface.

    Scoop & Cone – Frozen Yogurt and Chimney

    When the cake is fully baked, it can be rolled into different tasty and healthy toppings such as cinnamon, almond, cocoa, walnut, pumpkin seed and much more.

    The history of Kürtőskalács, or chimney cakes, a traditional Hungarian pastry, emerges from a medieval manuscript dated around 1450 found in Heidelberg. This early record describes a cake baked by rotating a spit over cinders, featuring a strip of raised dough wound helically around the spit and brushed with egg yolk before baking.

    The first documented recipe for Kürtőskalács hails from Transylvania in 1784, noted in Countess Mária Mikes of Zabola’s cookbook. However, it didn’t include any sweetening in its preparation. Sweetening after baking was first mentioned in a 1795 recipe from Upper Hungary (present-day Slovakia). Trdelnik, a similar cake from Szakolca, added chopped nuts and sugar post-baking.

    The evolution of Kürtőskalács took a significant step forward in 1876 with Aunt Rézi’s Cookbook, introducing a caramelized sugar glaze applied before baking. This technique, outlined by Terézia Dolecskó, created a firm and caramel-coated surface. Subsequent recipes refined this method, with pure sugar replacing almond sugar and additional toppings like walnuts gaining popularity by the late 20th century.

    By the early 20th century, a variant of Kürtőskalács emerged in Szeklerland, featuring a flattened surface achieved by rolling the dough in granulated sugar before wrapping it around the spit. This technique, documented in cookbooks such as Mrs. Zathureczky’s publication from 1934-1943, resulted in a smoother and more elegant cake.

    Check back for more details on their grand opening as they become available.

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    Mike Pingel
    Mike Pingelhttp://www.mikepingel.com/
    Mike Pingel has written six books, Channel Surfing: Charlie’s Angels & Angelic Heaven: A Fan’s Guide to Charlie’s Angels, Channel Surfing: Wonder Woman, The Brady Bunch: Super Groovy after all these years; Works of Pingel and most recently, Betty White: Rules the World. Pingel owns and runs CharliesAngels.com website and was Farrah Fawcett personal assistant. He also works as an actor and as a freelance publicist. His official website is www.mikepingel.com

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    Jerome Cleary
    Jerome Cleary
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    4 days ago

    yum

    Enough!
    Enough!
    Offline
    5 days ago

    Best of luck to them! They’re going to need to sell a lot of yogurt!!

    sdfds
    sdfds
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    5 days ago

    LOL yet another yogurt place. How many yogurt must one sell just to break even, lol.

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