Hello all! I have a friend who owns a farm and she has provided me with all the eggs I need for an upcoming cake show that I am in. The problem is that they all range from large to jumbo. She let me pick out the smaller ones and there is still a pretty good amount the are considered extra large. My question is how will this effect the outcome of a cake recipe? And the recipe that I am using is WASC. TIA

If you're using a doctored cake mix it probably won't make a huge difference because a lot of people add an extra egg to make a more stable cake but that said I'd probably just do my eggs by weight so that you don't have to stress about it.

http://whatscookingamerica.net/Eggs/EggEquivalent.htm

Thank you so much! That was extremely helpful!