Trampoline Cake Recipe

Cake Base

  1. Sponge Cake Ingredients:
    • 300g all-purpose flour
    • 300g granulated sugar
    • 6 large eggs
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 120ml whole milk
    • 120ml vegetable oil
    • 2 teaspoons vanilla extract
  2. Buttercream Frosting:
    • 500g unsalted butter, softened
    • 1kg powdered sugar
    • 2 teaspoons vanilla extract
    • 3-4 tablespoons heavy cream
  3. Fondant:
    • 1kg ready-to-roll fondant (for covering and details)

Trampoline Structure

  1. Supports and Frame:
    • Food-grade dowels or thick spaghetti for support rods
    • Rolled fondant or gum paste (black or dark grey) for frame
  2. Trampoline Surface:
    • Rolled fondant (blue or desired color)
    • Edible silver paint or dust for metallic effect
  3. Decorative Elements:
    • Edible food coloring pens for details
    • Small fondant shapes or edible beads for added decoration
  4. Assembly and Adhesive:
    • Edible glue or royal icing
    • Cornstarch for dusting surfaces
  5. Tools:
    • Rolling pin
    • Sharp knife or fondant cutter
    • Cake board
    • Piping bags and nozzles


  1. Bake the sponge cake using the ingredients listed.
  2. Once cooled, trim and shape the cake to form the base of the trampoline.
  3. Apply a layer of buttercream over the cake.
  4. Roll out the fondant and cover the cake, smoothing it out.
  5. Create the trampoline’s frame and supports using dowels and rolled fondant or gum paste.
  6. Roll out a piece of blue fondant for the trampoline surface and attach it to the frame.
  7. Use edible paint or dust to add a metallic effect to the frame.
  8. Add any additional decorative elements using fondant shapes or edible beads.
  9. Secure all elements with edible glue or royal icing.