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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!

Caramel Cappuccino Cake

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Caramel Cappuccino Cake – espresso cake paired with caramel buttercream frosting, topped with whole coffee beans and a sprinkle of cocoa powder. 






Enter this Caramel Cappuccino Cake. The flavor profile isn’t too flashy with too unique of ingredients or anything. It’s familiar but not boring. It’s neither trendy nor basic. It’s not outwardly coffee-flavored either, just moist and tasty with hints of espresso. The type of cake you could possibly eat on any day of the week or for any special occasion. Plus, caramel. Nobody has ever said “No” to caramel buttercream, right?

The espresso and brown sugar are really what elevates this simple butter cake into something spectacular. The coffee soak keeps it extra moist and adds just a bit more coffee flavor to the velvety cake. Using a Swiss meringue buttercream base, I find it easier to add more caramel sauce than you could to an American buttercream before it gets too cloyingly sweet. And in my opinion, the more caramel the better, so this option was a clear choice. You can use this recipe for caramel sauce, or your own favorite (store-bought or homemade).





INGREDIENTS



For the Cappuccino Cake:
·         3 cups all-purpose flour
·         2 ½ teaspoons baking powder
·         ½ teaspoon salt
·         1 heaping teaspoon instant espresso powder
·         1 cup unsalted butter, softened
·         1 ½ cups granulated sugar
·         ⅓ cup brown sugar
·         2 teaspoons vanilla extract
·         4 eggs, room temperature
·         ¾ cup whole milk
·         ¾ cup strong, hot coffee

For the Coffee Soak:
·         ½ cup water
·         ½ cup granulated sugar
·         1 heaping teaspoon instant espresso powder

For the Caramel Buttercream:
·         6 large egg whites
·         2 cups granulated sugar
·         3 cups unsalted butter, cubed, softened
·         2 teaspoons vanilla extract
·         ½ cup caramel sauce, or to taste

For the Assembly:
·         reserved vanilla buttercream
·         whole coffee beans
·         cocoa powder

INSTRUCTIONS


Make the Cappuccino Cake:
1.    Pre-heat oven to 350 degrees. Grease and flour three 8-inch pans and set aside.

2.    Sift together the flour, baking powder, salt and espresso powder.   Set aside.

3.    Using an electric mixer, beat the butter until smooth. Add the sugar and brown sugar and increase the speed to medium-high. Continue mixing until the butter and sugars are creamed together. The mixture should be light and fluffy.

4.    With the mixer on low, add in the vanilla followed by the eggs, one at a time. Stop the mixer and scrape down the sides and bottom of the bowl.

5.    In alternating batches, add in half of the dry ingredients, followed by the whole milk, then the remaining dry – mixing on low in between. Mix until the batter is just combined then scrape down the bowl. With the mixer on low, stream in the hot coffee and mix until smooth.

6.    Evenly distribute the batter between the three pans. Bake in a pre-heated oven for about 24 to 26 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool on a wire rack for about 10 minutes before removing the cakes from their pans.

Make the Coffee Soak:

1.    Combine all of the ingredients together in a saucepan. Over medium-high heat, bring the mixture to a slight boil. Lower the heat and simmer on low for about 5 to 10 minutes. Remove from the heat and allow to cool until use.
Make the Caramel Buttercream:

1.    Place the egg whites and sugar in the bowl of an electric mixer. Gently whisk until combined.

2.    Place mixing bowl over a pan of simmering water to create a double-boiler.  Whisking constantly, heat the egg mixture until it registers 160 degrees on a candy thermometer. Carefully transfer the bowl back to the stand mixer.

3.    Using the whisk attachment, whip the egg mixture on high for 8 to 10 minutes until stiff, glossy peaks and the outside of the mixing bowl returns to room temperature.

4.    Switch to the paddle attachment.  With the mixer on low, slowly add cubed butter and mix until incorporated.

5.    Add vanilla extract and whip on medium until silky smooth, about 3 to 5 minutes.

6.    Reserve 1 cup of the vanilla buttercream and set aside. To the remaining buttercream, add the caramel sauce and beat the frosting on medium speed until silky smooth.

Assemble the Cake:

1.    After the cakes have cooled, trim the tops as needed until level. Generously brush the cakes with the coffee soak.

2.    Place the bottom cake layer on a cake board or serving dish. Spread on about 1 cup of caramel buttercream with an offset spatula. Top with the next layer of cake and repeat.

3.    Use the remaining caramel buttercream to frost the entire cake. Fill a piping bag fitted with a medium round piping tip with the reserved vanilla buttercream. Pipe dollops of frosting around the top edge of the cake. Top with coffee beans and a few pinches of cocoa powder.


NOTES

·         If at any point the buttercream appears curdled, just keep mixing. If the buttercream appears soupy, try placing it in the refrigerator for about 10 to 15 minutes then mixing again.




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