Okay, I'm working on a wedding cake right now...I have the dummy cake done so I started baking the cakes that are going to be cut up in the back. I have to do 13 & I was baking last night & apparently forgot to put eggs in one of the cakes 
(I shouldn't have watched AI) while I was baking!!! I had 9 in the oven so I wasn't sure which one it was. I thought, okay which ever one didn't rise or looks different will be the one. WRONG!!! They all rose & look the same!!!! They are all chocolate cakes & now I can't figure out which one it is!!!! What should I do??
Oh, & I know I forgot eggs in one cause I only went through 24 eggs & I should have gone through 27
I'm not sure what the cake will taste like without the eggs or how it will cut...will it crumble?? I need the cakes to be sturdy cause there is a cheesecake that goes on top of it. Do I have to start all over again??? 
In my very unprofessional opinion...if I did that, I would cut a very neat but tiny piece out of the center bottom of each cake to see the texture and to taste. Then fill in that spot with BC when attaching to the cake board. Since no one will see them anyway, it shouldn't matter. Let us know if you can taste the difference.
Oh wow. Do any of the cakes feel different if you lightly touch the tops? Maybe one is more firm or anything? Will you be trimming the tops at all that you could taste a nibble of each one to see if you can tell the difference?
My heart goes out to you, this sounds like something I would do! 
I hope you are able to figure out which one it is so you don't have to redo them all! Yikes!
Hey, that's a good idea DrTina. I have actually seen a post here of someone doing that on a cake to check the taste. Also, ge978, have you tried to press lightly into the cakes to check them that way? I don't know just thinking out loud! LOL. I hope you find the one. Gosh you are busy with 9 cakes. Good luck! ~Josie
Wow definately something I would have done as well....actually I totally botched one of my cakes yesterday!! Good knows what I was thinking!! I wonder if maybe you just shorted a few cakes an egg...do you make double batches - could you maybe have added the wrong number of eggs that way. Since they all look the same I am suspicious! You must have a big oven for all those cakes!! I wish I did - darn Army housing!!! 
Good luck - I guess the taste test might be the best idea - hope your hungry!! 
OK, I just consulted with Alton Brown. (Okay, I pulled out my "I'm Just Here for More Food" book, written by him. Actually consulting with HIM is just a little fantasy of mine, but I digress...)
Each grade A large egg weighs approximately 1.75 ounces, so 3 eggs would weigh 5.25 ounces. Do you have a good kitchen scale? If everything else is the same in each cake, you should be able to see a weight difference in one of them.
Also, Alton says that eggs provide protein structure, AKA strength, so one should be a bit more crumbly or less resistant to being pressed on.
Hope this helps! Let us know how it turns out!!
See this is why I'm confused...I know that I shorted a cake 3 eggs. I make single batches for this reason, so I don't forget anything(worked well huh 
) I put my eggs in at the last possible minute so I think that's how I forgot them.
I could weigh them except that all were made in different pans & not all filled the same. Not sure that would help.
I'm just very confused on why they all look the same...
cakecre8tor : I have a tabletop convection oven...I can get at least 10 cakes at a time in there...so it took me less than an hour to do the 9 last night. Good thing cause right now I can only bake at night & if I had to do them 1 or 2 at a time I would have been there all night!!!
Well, I don't go back to the shop until tonight so I guess I'll have to check them again when I get there.
Thank you everyone for your help & if anyone has any other wisdom feel free to share it. 
[OK, I just consulted with Alton Brown. (Okay, I pulled out my "I'm Just Here for More Food" book, written by him. Actually consulting with HIM is just a little fantasy of mine, but I digress...) ]
OMG. I Totally agree. Not that that helps with the problem, but I just had to add that. (BTW, I have that book too, and the other as well )[/quote]
well ge.....here is my opinion....you want it?? Ok I'll give.....
I suggest you turn off the TV!!!....Its kharma...had you not stolen Chris from me....you're cakes would've turned out beautifully!! 
seriously....I think it was the 4th cake! 
I did something similar, but with 8 loaves of banana nut bread for a community brunch. I forgot the sugar!!!! 
, got busy smushing bananas and playing with my new stick blender. I realized when my daughter cut a piece from the one I made for us. It tasted a bit bland, but fine with a bit of butter on the slice. I took the bread any way and labeled it Sugar Free. Some people thought it was the best thing in the world
Are these box cakes? If so, I recently read that eggs are not even necessary. The companies added eggs as part of the instructions for the home cook for marketing purposes. Sales were slow; when they took a survey, the women felt that they were "cheating" because of the absence of eggs. The companies changed their instructions to include eggs, although they were fine without them. If possible (time permitting), call the company and ask what the results would be if you did not include the eggs. Let us know what they say!
Are these box cakes? If so, I recently read that eggs are not even necessary. The companies added eggs as part of the instructions for the home cook for marketing purposes. Sales were slow; when they took a survey, the women felt that they were "cheating" because of the absence of eggs. The companies changed their instructions to include eggs, although they were fine without them. If possible (time permitting), call the company and ask what the results would be if you did not include the eggs. Let us know what they say!
I did something similar, but with 8 loaves of banana nut bread for a community brunch. I forgot the sugar!!!!
, got busy smushing bananas and playing with my new stick blender. I realized when my daughter cut a piece from the one I made for us. It tasted a bit bland, but fine with a bit of butter on the slice. I took the bread any way and labeled it Sugar Free. Some people thought it was the best thing in the world
Hahaha! That was a good one. Sugar free! LOL. It worked out for you. 
~Josie
Twins: thanks that was sooooooooooooooooo much help I know I shouldn't watch tv while I bake, but I can't help it!!! Its boring here by myself...maybe I should listen to music.hmmm
darandon: that is so funny..& quick thinking!
lsawyer: they are boxed mixes...I guess they don't need eggs cause they are all fine & the same texture.
l
Well if they look the same go with it. When you begin putting together or decorating; and something happens to one; then you know; otherwise I would be like oh well. If someone notices a taste difference then they won't know why. the egg has no flavor. I did an egg free cake recently with DH cake mix replacing the egg with applesauce and oil. It was way more crumbly; fell apart when flipped. I just put in the freezer and iced it fine. But it was very very thin! So if you don't notice this; then no worries. Also I talked to DH customer service and they said that it would not work without eggs; it did with my stuff but the only difference was the texture slightly. The flavor was almost the same; just a tad sweeter.
Aww ge that sucks. Good luck figuring that out.... It sounds like it didn't affect them that much though...
I did something similar once. I was making chocolate chip banana muffins for my brothers (lol almost typed bothers... same thing right 
) and i was on the phone. I usually do this but never when trying to have a conversation in french!! About three minutes after I had put the muffins in the oven i saw the eggs on the counter. lol, i whipped those puppies out so fast and dumped them into the bowl and added my eggs. Then they turned all chocolatey... rose nicely though, better than usual. But this is the reason i dont keep a tv in my kitchen. I get distracted too easily.
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