I find par baking works best for yeast recipes (bread, cinnamon rolls, etc, but not cakes and pies). By par baking 2/3’s of the way through the oven time, the yeast has a chance to fully rise. Then you cool and freeze so you can finish the final bake on another day. I find this technique creates a fresher taste and a more moist end result. To note, for breads like sourdough, I generally don’t thaw before the final bake, but for pizza dough, cinnamon rolls, etc., I do. I was surprised to see you weren’t recommending the par bake. Any reason? For cakes, I freeze them fully baked and serve defrosted, so your recommendation makes sense here, but mostly due to the fact that cakes shouldn’t be frosted and served warm.

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