I couldn't possibly be in a worse situation than I'm in right now. I began a cake that I'm working on with a dozen eggs. It's a 1/2 sheet cake that is 1/2 white and 1/2 chocolate. Well, like an IDIOT I decided to try my new one big pan instead of using my two 9x13 pans like I usually do. Well, the cake messed up and I have to make it using the two pans. I have enough eggs for that. HOWEVER.... this cake is supposed to have a basketball (made with the sports ball pan) on top of it and I don't have enough eggs left to make a ball cake - since I screwed up the first cake. Sure, I could run and get some more eggs from the store.... if I wasn't COMPLETELY iced in!!! eeeekkkk!! This cake is due in the morning.... what can I do? Does anyone have any suggestions? Please help! (And, by the way, my neighbors don't have any eggs, either! haha!)
Here is some info I found on a website.
What is a good substitute for eggs?
Ener-G Egg Replacer - follow directions on box.
2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.
Homemade egg substitute recipe
Homemade egg substitutes are less expensive and just as satisfactory. They also have few calories. Here's a low cholesterol egg substitute recipe:
1 tablespoon of nonfat dry milk powder
2 egg whites from large eggs
4 drops of yellow food color
Sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended. This makes 1/4 cup, which is equal to 1 large egg. If you use this homemade substitute for scrambled eggs, cook it in vegetable oil or margarine so the eggs won't be too dry.
I hope this helps you but I honestly do not know how these substitutes work to bake with. I haven't had to try before.
Sorry about the last part. That wasn't supposed to go since you aren't trying to scramble the eggs!!
Here is one more -
Yogurt, mashed banana, applesauce, pumpkin, or other pureed fruit or vegetables are good replacements for eggs in muffins or cakes. It doesn't specifie quantity though.
This is better --
When a recipe calls for three or more eggs as many cakes do the eggs perform a vital function and need to be replaced with an ingredient that can deliver a similar effect.
In recipes for baked goods that have a light, airy texture, replace eggs with an ingredient that provides lift. Any of the following ingredients can replace one whole egg in a recipe:
Half a small, ripe, mashed banana. This substitution gives the food a mild banana flavor, which can be nice in recipes for muffins, cookies, pancakes, and quick breads.
1/4 cup of any kind of tofu blended with the liquid ingredients in the recipe. Light or reduced-fat tofu cuts down on the fat and calories in the finished product.
1-1/2 teaspoons of a commercial vegetarian egg substitute, such as Ener-G Egg Replacer, mixed with 2 tablespoons of water. This product is a combination of vegetable starches and works wonderfully in virtually any recipe that calls for eggs. Natural foods stores sell it in 1-pound boxes.
1/4 cup of applesauce, canned pumpkin or squash, or pureed prunes. If you use these foods, know that, depending on the recipe, they may add a hint of flavor. If you want to give the food a lighter texture, add an extra 1/2 teaspoon of baking powder, because using fruit purees to replace eggs can make the finished product somewhat denser than the original recipe.
A heaping tablespoon of soy flour or bean flour mixed with a tablespoon of water. This mixture works similarly to vegetarian egg replacer.
2 tablespoons of cornstarch beaten with 2 tablespoons of water. This, too, works much like vegetarian egg replacer.
1 tablespoon of finely ground flaxseeds whipped with 1/4 cup of water. The flaxseeds gel and bind with the other ingredients.
Okay I will stop now before you go into info overload!
You've been so helpful - thank you for going to all of that trouble! Out of all that the only thing I have around here is cornstarch and water (oh what a sad day... haha!) I'll try that and see what happens.... if it doesn't work then oh well. I guess they'll have funny tasting cakes! 
thanks again!
Here are a couple with more common ingredients. They may work well because they add some moisture as well.
EGG SUBSTITUTES
ONE (1) egg equals any one of the following groupings:
2 Tbs. flour
½ tsp. oil
½ tsp. baking powder
2 Tbs. liquid
2 Tbs. water
1 Tbs. oil
½ tsp. baking powder
1 Tbs. flaxseed* (ground in coffee mill)
3 Tbs. warm water
1 Tbs. gelatin or fruit pectin
3 Tbs. warm water
Hey - I'm a canidate for two of those! YAY! You're a lifesaver!
I am not sure if this is tooo late but in a pinch I substitute mayo for eggs... makes things nice and moist. 
You may have to cut back a bit on the oil - I go by texture when doing it and "may the force be with me" - I think it is comparable to 1/4 cup mayo for each egg...
Hope everything went well.....
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