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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!
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STRAWBERRIES AND CREAM CAKE – EASY TO MAKE


A delicious, homemade-from-scratch best ever strawberry cake with a thick cream cheese frosting and garnished with sugared strawberries. The perfect cake for Mother’s Day!
Right in time for Mother’s Day, I’ve got you covered for dessert  This strawberry cake is relatively simple to make (no worrying about different pans and layering cakes with frosting in between), moist and flavorful, packed with strawberries, and it’s beautiful! And after your mom goes crazy over this cake, then you’ll want to use this recipe for all kinds of occasions – a baby shower (for a girl), a pink-themed party, a gorgeous Spring/Summer cake…there are so many times when you’ll need a delicious-from-scratch pink strawberry cake!



Ingredients:

Strawberry Cake

  • 1 cup unsalted butter at room temperature
  • 2 cups white granulated sugar
  • 2 large eggs
  • 2 teaspoons freshly squeezed lemon juice
  • 2 cups + 3 tablespoons white flour
  • 5 tablespoons cornstarch
  • 3 tablespoons strawberry jell-o mix, dry (not prepared)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk (or milk mixed with lemon juice–check notes)
  • Optional: 3-4 drops red food coloring
  • 2/3 cup finely diced fresh strawberries
Frosting

  • 1/2 cup unsalted butter softened
  • 1 package (8 ounces) full-fat cream cheese at room temperature, don’t use low fat
  • 2 teaspoons pure vanilla extract (OR 1 teaspoon vanilla bean paste)
  • 3 to 4 cups powdered sugar (depending on desired consistency; I usually use 3 cups)
  • 1/4 teaspoon fine sea salt
Topping


  • 1 and 1/2 cups sliced strawberries
  • 1 and 1/2 tablespoons white granulated sugar
  • Get Ingredients Powered by Chicory


Instructions:

Cake:
Preheat the oven to 350 degrees F. Grease and flour a 9 x 13 pan and set aside.
Beat the room temperature butter with hand mixers until light and creamy. Slowly add in the sugar until the mixture is light and fluffy.
In another bowl, lightly beat the eggs and then add to the butter mixture and mix. Add in the freshly squeezed lemon juice. Beat in the buttermilk. If desired, add in the red food coloring here too and mix that in.
In a separate bowl, sift together the flour and cornstarch 2-3 times and then add in the jell-o mix, baking soda, and salt. It is important to separate bowls so the cake isn’t over-beaten which will result in a dense cake.
Add the dry ingredients to the wet and beat at low speed until just combined.
Remove the stems from the strawberries and finely chop. Add in the finely chopped strawberries to the cake.
Pour the batter evenly in the prepared 9 x 13 pan.
Bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center.
Cool the cake for at least one hour and then chill in the fridge for another hour.

Frosting:
Beat the softened butter and room temperature cream cheese until completely creamy. Beat in the vanilla and salt. Slowly beat in the powdered sugar until smooth and your desired consistency.
Spread the frosting evenly over the cake.
Sugared Strawberry topping (optional)
Stir together the sliced strawberries and sugar in a medium bowl. Let them stand at room temperature for about 20-30 minutes. Add them to the cake ONLY when serving and not beforehand.

Recipe Notes:
*If you don’t have buttermilk, remove 1 tablespoon from your milk and replace it with fresh lemon juice or white vinegar. Mix and allow to sit for 5 minutes before using.

Full recipe at : http://sapiloncat.com

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