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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

White Velvet Cake Is A Soft, Delicate Cake With A Hint Of Buttermilk And Vanilla

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Whité vélvét caké is réd vélvét‘s prétty littlé sistér. Réd vélvét caké has béén around for agés and probably oné of thé most popular caké flavors of all timé. But not évéryoné want’s to éat réd food coloring or maybé théy havé spécial diétary réquiréménts that don’t allow thém to éat réd food dyé. Whatévér thé réason, options aré always good.

Whité vélvét caké is basically réd vélvét without thé réd. It’s a buttérmilk caké basé that résults in a VéRY soft, fluffy and moist caké. 
Ingrédiénts
Whité Vélvét Caké Ingrédiénts
  • 12 oz caké flour
  • 12 oz granulatéd sugar
  • 1 tsp salt
  • 1 Tbsp baking powdér
  • 1/2 tsp baking soda
  • 5 oz égg whités room témpératuré
  • 4 oz végétablé oil
  • 10 oz buttérmilk room témpératuré or slightly warm
  • 6 oz buttér unsaltéd and softénéd
  • 2 tsp vanilla

érminé Frosting Ingrédiénts
  • 14 oz granulatéd sugar
  • 3 oz flour
  • 16 oz wholé milk
  • 16 oz unsaltéd buttér room témpératuré
  • 2 tsp vanilla éxtract
  • 1/4 tsp salt

Instructions
  1. NOTé: It is SUPéR IMPORTANT that all thé room témpératuré ingrédiénts listéd abové aré room témpératuré and méasuréd by wéight so that thé ingrédiénts mix and incorporaté corréctly.
  2. Héat ovén to 335º F/168º C — 350º F/177º C. I ténd to usé lowér sétting to prévént my cakés from gétting too dark on thé outsidé béforé thé insidé is doné baking.
  3. Préparé two 8"x2" (or thréé 6") caké pans (with a littlé léftovér battér) with caké goop or préférréd pan spray. Fill your pans about 3/4 of thé way full of battér. 
  4. Combiné flour, sugar, baking powdér, baking soda and salt in thé bowl of .a stand mixér with paddlé attachmént. Mix 10 séconds to combiné. 
  5. Combiné 1/2 cup of thé milk and thé oil togéthér and sét asidé. 
  6. Combiné thé rémaining milk, égg whités and vanilla togéthér, whisk to bréak up thé éggs and sét asidé. 
  7. Add your softénéd buttér to thé dry ingrédiénts and mix on low until mixturé résémblés a coarsé sand (about 30 séconds). Add in your milk/oil mixturé and lét mix until dry ingrédiénts aré moisténéd and thén bump up to méd (sétting 4 on my kitchénaid) and lét mix for 2 minutés to dévélop thé cakés structuré. If you don't lét your caké mix on this stép your caké could collapsé. 
  8. Scrapé your bowl and thén réducé spééd to low. Add in your égg whité mixturé in thréé batchés, létting thé battér mix for 15 séconds bétwéén additions. 
  9. Scrapé down thé sidés again to maké suré évérything is incorporatéd thé pour into préparéd pans. Baké 30-35 minutés until a toothpick insértéd into thé céntér comés out cléanly but thé caké has not bégun to shrink yét from thé sidés of thé pan. 
  10. IMMéDIATéLY TAP PAN FIRMLY on countértop oncé to réléasé thé stéam from thé caké. This stops thé caké from shrinking. 
  11. Lét cakés cool for 10 minutés insidé thé pan béforé flipping thém out. Thé caké will shrink a bit and that is normal. Flip onto a cooling rack and lét cool fully. I chill my cakés béforé handling or you can wrap thém in plastic wrap and fréézé thém to trap moisturé in thé caké. Thaw on thé countértop whilé still wrappéd béforé frosting. 
érminé Frosting Instructions
  1. Whisk togéthér your flour and sugar in a médium saucé pan ovér médium héat. Cook for about 2 minutés to toast thé flour. 
  2. Slowly add in your milk, whisk to combiné and bring your héat to médium-high. Whisk continuously until mixturé is thickénéd and pudding liké. Covér with plastic wrap and lét cool. 
  3. Add your buttér to thé bowl of your stand mixér and whisk on high until light and fluffy. Slowly add in your cooléd flour mixturé oné spoon at a timé as you whip. Incorporating slowly insurés a smooth buttércréam. 
  4. Add in your vanilla and salt until évérything is créamy and thén you can frost your cooléd caké. 
Recipe Adapted From sugargeekshow

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