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"headline": "Freezer vs Fresh Cakes: The Professional Guide to Freezing Without Quality Loss",
"description": "Can you freeze cakes without losing quality? Yes—if you use pro methods. Learn what freezes well, exact timelines, and thawing protocol.",
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"author": { "@type": "Person", "name": "Faye Palmqvist" },
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"name": "Faye’s Baking Atelier",
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"datePublished": "2025-09-17",
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"articleSection": ["Baking","Techniques","Make-Ahead"],
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"acceptedAnswer":{"@type":"Answer","text":"Quality windows at −18°C: bare layers 4–6 weeks; buttercream-finished cakes 2–3 weeks; choux/tart shells (unfilled) 2–3 weeks; mousse/entremets (unglazed) 2–4 weeks."}
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