Why this tray earns its place
A 300 mm round takes a full-size cake with border left over, and the border is the part that matters. It gives the server somewhere to run the knife out and somewhere to slide the slice onto the lifter without the blade catching the edge of the plate. The D9214 is the surface a cake lives on from the moment it leaves the fridge: it carries out to the counter, it stands there through service, and it is what each slice is lifted from in front of the customer.
Steel is the reason it looks the same at the end of the year as at the start. A cake tray gets cut on daily, scraped, wiped between services and washed hot, and a steel plate takes a knife edge without scoring the way a coated or moulded surface does — once a display surface is scored it holds crumb and buttercream in the marks and stops looking clean however hard it is wiped. There is a working benefit alongside the durability one: steel chills fast and holds that chill for a while, so a tray taken out of the fridge with the cake already on it buys the first few covers before a soft filling starts to go.
