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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!

LIME BABY CAKES

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These vibrant Lime Baby Cakes are fun, ultra tasty, and completely addictive! Buttermilk makes these mini cupcakes dense and moist, and lime juice and zest give them zingy fresh citrus flavor. A swirl of cream cheese frosting on top offers the perfect creamy contrast.

These Lime Baby Cakes are for Mom.

For Mother’s Day, I wanted to share a recipe that I know Mom loves, but one that she doesn’t actually make for herself. (She likes to find them already made at our house!)
So whenever I make these Lime Baby Cakes, I stash a few away in the freezer for the next time she visits us. It’s what any good daughter would do, right?

I hope you like these awesome little cakes – they’re also especially great for St. Patrick’s Day and Cinco de Mayo. But really, these baby cakes would be welcome at most any celebratory occasion!

Buttermilk makes these mini cupcakes dense and moist, and lime juice and zest give them zingy fresh citrus flavor. A swirl of cream cheese frosting on top offers the perfect creamy contrast.

INGREDIENTS:
FOR THE BABY CAKES:
  • 3-1/2 c. all-purpose flour
  • 2-1/4 tsp. baking powder
  • 3/4 tsp. kosher salt
  • 1 c. unsalted butter, at room temperature
  • 2-1/2 c. sugar
  • 4 large eggs, at room temperature
  • 5 T. fresh lime juice
  • 2 T. finely grated lime peel
  • neon/electric green food coloring – I use this or this
  • 1-1/2 c. buttermilk

FOR THE FROSTING:
  • 8 oz. cream cheese, at room temperature
  • 1-1/2 c. powdered sugar
  • 1/2 c. unsalted butter, at room temperature
  • 1 T. finely grated lime peel
  • 1/2 tsp. pure vanilla extract

DIRECTIONS:
FOR THE BABY CAKES:
  1. Preheat oven to 350°F.
  2. A couple notes: I prefer to use flexible silicone mini muffin pans with no paper liners for this recipe, but you can also prepare metal mini muffin pans with paper liners. I use these silicone muffin pans, which yield a little bigger mini cupcake than most – which I like! Sizes of mini muffin pans vary quite a bit, so your yield and baking time may vary.
  3. Whisk flour, baking powder, and salt in medium bowl and set aside. In a large bowl, beat butter until smooth. Add sugar and beat to blend. Beat in eggs 1 at a time, then the lime juice, lime peel, and food coloring. Batter may look curdled, but that’s just fine. Beat in the flour mixture alternately with the buttermilk, in 3 additions. Spoon batter into liners, about 2/3 full. Bake cupcakes until tester inserted into center comes out clean. This took about 20 minutes for me, but it will depend on the size of your tins, so pay close attention to your baking time. Cool 10 minutes and remove from pan. Cool completely before adding frosting.
FOR THE FROSTING:
Beat all ingredients in medium bowl until smooth. With a medium-large plain round pastry tip (I like to use one that has a tip opening of about 5/16″), pipe frosting onto cooled cupcakes, or simply spread it on with a knife. Sprinkle a bit of fresh lime zest over tops, if desired.

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