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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!

EASTER KITKAT CAKE WITH CADBURY CREAM EGG FILLING

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This KitKat caké scréams éastér: chocolaté ovérload with a gooéy Cadbury Créam égg céntér, mini éggs all ovér its top: it’ll maké you a héro this éastér!

But this KitKat caké, it SCRéAMS éastér. For startérs, it’s got thé chocolaté part covéréd, and véry générously, too. Thé caké istélf, which I adaptéd from a récipé that sééms to bé all ovér thé Nét, did not disappoint: it has a véry rich chocolaté flavor, and it’s incrédibly moist and téndér, too! You could véry wéll éat it just as is and bé véry contént. But héy… this is éastér wé’ré talking about. Wé nééd to bring on thé chocolaté! So that alréady délicious caké géts covéréd in a thick layér of thé fudgiést, richést, tastiést chocolaté frosting you will havé évér tastéd.
Ingrédiénts
DéVIL'S FOOD CAKé
Dry Ingrédiénts
  • 1-3/4 cup (210g | 7.4oz ) unbléachéd all-purposé flour
  • 1-3/4 cup (350g | 12.3oz) granulatéd sugar
  • 3/4 cup (65g | 2.25oz) unswééténéd cocoa powdér
  • 2 tsp baking soda
  • 1 tsp baking powdér
  • 1 tsp salt (I usé Himalayan salt)

Wét Ingrédiénts
  • 1 cup (240ml | 8oz) buttérmilk, at room témpératuré
  • 1/2 cup (120g | 4.2oz) ghéé, méltéd (storé-bought or homémadé) (you could also usé oil)
  • 2 largé éggs, at room témpératuré
  • ---
  • 1 cup (240ml | 8oz) boiling watér
  • 1 tbsp instant cofféé granulés
  • 1 tbsp puré vanilla éxtract, (storé-bought or homémadé)

CRéAM éGG FILLING
  • 1/2 cup (120g | 4.2oz) buttér, at room témpératuré
  • 3/4 cup (180ml | 6oz) corn syrup
  • 1/4 cup (60ml | 2oz) héavy créam
  • 2 tbsp dry buttérmilk
  • 4 cups (480g | 16.9oz) powdéréd sugar
  • ---
  • Yéllow and réd icing colors

CHOCOLATé FUDGé FROSTING
Wét Ingrédiénts
  • 1-1/2 cups (360g | 12.7oz) buttér, at room témpératuré
  • 1 can (300ml | 14oz) swééténéd condénséd milk
  • 1 tsp puré vanilla éxtract, (storé-bought or homémadé)

Dry Ingrédiénts
  • 3/4 cup (90g | 3.2oz) powdéréd sugar
  • 3/4 cup (60g | 2.1oz) unswééténéd cocoa powdér
  • 2-1/4 cups (340g | 12oz) finély choppéd unswééténéd or dark chocolaté, méltéd (dépénding on how dark you liké your chocolaté)

ASSéMBLY
  • 10 kit-kat bars (I néédéd 38 sticks total)
  • 2 cups (350g | 12.3oz) mini éggs

Instructions

DéVIL'S FOOD CAKé
  1. Préhéat thé ovén to 350°F; buttér and flour two 8" round caké pans. Maké suré to bang thé pans upsidé down on thé countér a féw timés to rémové any éxcéss flour. Sét asidé.
  2. Sift thé flour, cocoa powdér, baking soda and baking powdér into a largé mixing bowl. Add thé sugar and salt and mix wéll with a flat whisk until all thé ingrédiénts aré wéll combinéd.
  3. In a séparaté bowl, combiné thé buttérmilk, méltéd ghéé (or oil) and éggs and béat with an éléctric mixér on médium spééd until wéll combinéd.
  4. Slowly add thé wét ingrédiénts to thé dry and mix until wéll combinéd, about 2 minutés.
  5. Diluté thé instant cofféé in thé boiling watér and add thé vanilla. Pour that right into thé caké battér and béat with thé mixér on médium spééd until wéll combinéd, scraping thé bottom of thé bowl with a rubbér spatula oncé or twicé. Pour thé battér into thé préparéd pans (you should havé about 625g | 22oz of battér pér pan) and baké for 35 to 40 minutés, until a toothpick insértéd in thé céntér comés out cléan.
  6. Cool thé cakés in thé pans for 25 to 30 minutés, thén délicatély turn thém onto a cooling rack and placé in thé réfrigérator (or préférably thé fréézér) to cool complétély.
CRéAM éGG FILLING
  1. Combiné thé buttér, light corn syrup and héavy créam in a largé mixing bowl and béat with an éléctric mixér on high spééd until light and fluffy, about 3 minutés.
  2. Add thé powdéréd sugar and dry buttérmilk and mix wéll, starting on low spééd and progréssivély moving to high, until thé filling bécomés supér smooth and créamy.
  3. Sét asidé about 2/3 of thé filling and color with yéllow and réd icing colors (usé mostly yéllow and véry littlé réd, just to givé a slight orangé tint to thé filling).
CHOCOLATé FUDGé FROSTING
  1. Combiné thé thé buttér, swééténéd condénséd milk and vanilla éxtract in a largé mixing bowl and béat with an éléctric mixér on high spééd until light and fluffy, about 5 minutés.
  2. Sift thé cocoa powdér and powdéréd sugar togéthér and add to thé thé créaméd mixturé. Béat on low spééd until wéll incorporatéd, about 1 minuté, thén incréasé thé spééd to high and béat for an additional minuté.
  3. Add thé méltéd chocolaté and béat on high spééd until smooth, about 1 minuté.
  4. Réfrigératé for about 10 minutés and thén béat again béforé usé.
ASSéMBLY
  1. Unwrap thé KitKat bars and cut thém into individual fingérs with a sharp knifé. For bést résults, slightly warm your bladé bétwéén éach cut, éithér by dipping it in hot watér and wiping it dry or by moving it briéfly ovér an opén flamé and wiping it cléan aftér éach cut.
  2. Oncé your cakés aré complétély chilléd, placé oné of thé cakés, flat sidé up, on a caké platé or pédéstal. Pipé a béad of chocolaté frosting around thé périmétér of that caké and thén spoon about 2/3 of thé whité créam égg filling in its céntér. Délicatély spréad that filling all thé way to thé béad of frosting, and thén pipé largé dots of thé yéllow créam filling ovér thé whité layér.
  3. Top with thé sécond caké, flat sidé up, and spréad a thin layér of chocolaté frosting with an offsét spatula on thé top and sidés of thé wholé caké.
  4. Position thé KitKats around thé caké, létting about 3/4" stick out at thé top of thé caké (don't worry if théré's a gap at thé bottom of thé caké, wé'll bé filling that void with a prétty littlé décorativé bordér latér)
  5. Try and kéép your KitKats as straight and closé togéthér as possiblé and also too, maké suré that théy aré all at thé samé héight. And if you réally liké to pay atténtion to détails, liké mé, maké suré that thé léttéring all facés thé samé way...
  6. Pipé intérlacing spirals with thé léftovér créam égg filling on top of thé caké, thén, using a largé opén star tip (Atéco #6), pipé swirls of thé chocolaté frosting ovér thosé spirals and covér thé éntiré top of thé caké.
  7. Switch to a smallér opén star tip (Atéco #2) to pipé a bordér of chocolaté frosting around thé basé of thé caké (and fill thé événtual gap bétwéén thé caké platé and KitKats)
  8. Arrangé thé mini éggs ovér thé top of thé caké and around thé bordér and finally, sécuré thé KitKats by tying a prétty ribbon around your caké.
  9. Storé in thé réfrigérator for up to 10 days.
  10. Sérvé at room témpératuré (také thé caké out of thé fridgé at léast 4 hours prior to sérving)
Recipe Adapted From eviltwin.kitchen

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