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!

MALIBU SUNSET LAYER CAKE

MALIBU SUNSET LAYER CAKE
A fun delicious cake reminiscent of the popular drink this Malibu Sunset Layer Cake is a great cake for the long hot summers!So there is a little thing called cake and I love it. Lately I’ve been making cakes of all sorts. Layer, sheet, cup, bundt and poke. Like I just can’t stop myself with all these cakes you guys! Oh did I ever tell you that we started a new CAKE WEBSITE!?! Yeah you’ll need to check it out HERE! Anyways, my body is hating me right now, I’m supposed to be getting beach body ready and that IS NOT HAPPENING. But I like food too much so I don’t think that it will really every happen. So I’ll just be comfortable in my cover up and once piece for now.
Ingredients
  • 2 1/4 cups cake flour
  • 1/2 cup room temp milk
  • 1/2 cup Malibu coconut rum
  • 6 large room temp egg whites
  • 2 tsp coconut extract
  • 1/2 tsp vanilla extract
  • 1 3/4 cups sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 1/2 sticks butter , softened
Vanilla Buttercream:
  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 tsp vanilla extract
  • 3-4 cups powdered sugar
  • 3-4 Tbs milk
Cherry Buttercream:
  • 1/2 cup butter
  • 1/2 cup shortening
  • 1/4 cup grenadine
  • Red food coloring
  • 3-4 cups powdered sugar
Pineapple Buttercream:
  • 1/2 cup butter
  • 1/2 cup shortening
  • 1/4 cup pineapple juice
  • Orange food coloring
  • 3-4 cups powdered sugar

Instructions
  1. Pre-heat oven to 350 degrees and spray and line 2 8" round cake pans with cooking spray and parchment paper.
  2. Mix together milk, Malibu, egg whites and extracts in bowl until blended well, set aside.
  3. Mix cake flour, sugar, baking powder, and salt in a large bowl and mix together with hand mixer.
  4. Add butter and continue beating until combined.
  5. Add in your milk mixture and beat until blended.
  6. Pour batter evenly between two cake pans.
  7. Bake for 30 minutes for until center is set and springs back when touched.
  8. Remove from oven to cool.
  9. Vanilla Buttercream:
  10. In bowl add your butter and shortening and mix with hand mixture until light and fluffy, add in your vanilla and continue to mix.
  11. Add in your powdered sugar 1 cup at a time then add in milk until you reach desired consistency. Set aside.
Cherry Buttercream:
  1. In bowl add your butter and shortening and mix with hand mixture until light and fluffy, add in your grenadine and continue to mix.
  2. Add in your powdered sugar 1 cup at a time then add in more grenadine until you reach desired consistency add in your food coloring until desired color is reached. Set aside.
  3. Pineapple Buttercream:
  4. In bowl add your butter and shortening and mix with hand mixture until light and fluffy, add in your pineapple juice and continue to mix.
  5. Add in your powdered sugar 1 cup at a time then add in milk until you reach desired consistency add in your food coloring until desired color is reached. Set aside.
To Assemble:
  1. On a turn table or cake stand layer one of your 8" cakes.
  2. Spread half of your vanilla buttercream over the top util about 1/2" from edge.
  3. Using a flat large ribbon tip pipe 1 cup or more of your cherry buttercream around bottom of cake, reserve remaining cherry buttercream.
  4. Again using the flat large ribbon tip pipe 1 cup or more of your pineapple buttercream around the top side of the cake, reserve remaining pineapple buttercream.
  5. Using a cake or bench scraper press edge against your cake and spin cake to blend the two frostings together until smooth.
  6. Add the remaining vanilla buttercream to the top of your cake and spread over and blend with the edge of your pineapple buttercream.
  7. Add the remaining cherry and pineapple buttercream to another piping bag fitted with a large open star tip, orange on one side and red on another and pipe some out until the two colors blend.
  8. Pipe swirls around top of your cake (You may have leftover frosting).
  9. Garnish with cherries and coconut flakes if desired.

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