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    HomeNewsScoop & Cone is Bringing Frozen Yogurt and Chimney Cakes to Former...

    Scoop & Cone is Bringing Frozen Yogurt and Chimney Cakes to Former Yogurt Stop Space

    Scoop & Cone, a new West Hollywood dessert shop specializing in frozen yogurt and chimney cakes has announced their intentions to move into the former Yogurt Stop space at 8803 Santa Monica Blvd. The storefront was painted pink this week and new signage has gone up at the empty storefront.

    The big question everyone is asking is, what’s a chimney cake?

    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.

    An opening date for Scoop & Cone has not yet been announced, but when they do open, West Hollywood will get a taste of a chimney cake and some froyo.

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    Paulo Murillo
    Paulo Murillohttps://wehotimes.com
    Paulo Murillo is Editor in Chief and Publisher of WEHO TIMES. He brings over 20 years of experience as a columnist, reporter, and photo journalist. Murillo began his professional writing career as the author of “Love Ya, Mean It,” an irreverent and sometimes controversial West Hollywood lifestyle column for FAB! newspaper. His work has appeared in numerous print and online publications, which include the “Hot Topic” column in Frontiers magazine, where he covered breaking news and local events in West Hollywood. He can be reached at [email protected]

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    Kiss it
    Kiss it
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    22 days ago

    Welcome to the neighborhood! I’m excited to see this open! I hope their prices are half the price of the yogurt stop because they got too expensive and everyone stopped going and they went to yogurt land instead
    I hope their bathrooms locked so I can give an old-fashioned. You know what.

    Jerome Cleary
    Jerome Cleary
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    22 days ago

    Their mascot thing looks like Mr. Hankey from South Park! LOL!

    Curtis
    Curtis
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    Reply to  Jerome Cleary
    21 days ago

    Yes it does!

    Kevin
    Kevin
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    22 days ago

    Wow ands thanks Paulo for the history of what sounds absolutely delicious, a chimney cake. Can’t wait to try it with some froyo!

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