Decorating stands are the pastry chef’s easel. The make easy work of decorating a cake as they move so the person decorating the cake does not have to. This makes lines more even and clean and prevents the cake from accidentally being leaned in to by the decorator. These stands are for back of the house use and are not designed for display. A cake decorating stand rotates so that, when frosting a cake, there is one continuous motion. This will prevent a swirly appearance on the cake and keep it looking very smooth. Remember when frosting never to let the spatula touch the cake directly. Always make sure there is frosting between it and the cake or else crumbs from the cake are likely to get caught on the spatula and mix in with the frosting, making the finished product look lumpy and uneven. Its best to start out by frosting the sides by putting down large dollops around the entire cake, then spread the frosting around generously on the sides. Once all the signs of the cake beneath have vanished, press a metal sculpting tool gently against the icing and begin spinning the wheel. This will create a smooth, uniform finish. To frost the top, again, pile the frosting on, spread it around and then pull the sculpting tool straight across the top of the cake to create a smooth surface. To remove the edge that was created by frosting the top, simply repeat the side icing step again. Alternate top smoothing and side smoothing until both edges disappearing and you have a crisp, clean line.