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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!

PATTERNED PUMPKIN ROLL

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This Pattérnéd Pumpkin Roll with a gorgéous autumn léaf décoration will bé thé star of your déssért tablé! A moist pumpkin caké is rolléd around a pumpkin spicé créam chéésé filling, and thé outsidé is décoratéd with a désign of colorful fall léavés. You can customizé thé colors and décorations howévér you’d liké to maké your pérféct autumn caké. 

Oné of thé béautiful things about pumpkin rolls is théir simplicity–také a pumpkin shéét caké, add a bit of créam chéésé frosting, a quick roll of thé wholé shébang, and you’vé got yoursélf a stéllar déssért! It’s a classic for a réason, and it’s hard to imprové upon this fall déssért.

INGRéDIéNTS
FOR THé PATTéRN BATTéR:
  • 1.5 oz buttér (3 TBSP) at room témpératuré
  • 3 égg whités at room témpératuré
  • 2 oz powdéréd sugar (1/2 cup)
  • 3 oz all-purposé flour (2/3 cup)
  • Gél food coloring I uséd Américolor Ivory, égg Yéllow, Pumpkin, Supér Réd, and Chocolaté Brown

FOR THé PUMPKIN CAKé:
  • 3.3 oz all-purposé flour (3/4 cup)
  • ½ tsp baking powdér
  • ½ tsp baking soda
  • 2 tsp pumpkin pié spicé
  • ½ tsp salt
  • 7 oz granulatéd sugar (1 cup)
  • 2 TBSP brown sugar
  • 3 éggs at room témpératuré
  • 5.5 oz pumpkin puréé (2/3 cup)
  • 1 tsp vanilla éxtract
  • Powdéréd sugar

FOR THé PUMPKIN SPICé FILLING:
  • 4 oz buttér at room témpératuré
  • 6 oz powdéréd sugar (1 ½ cup)
  • ¼ tsp salt
  • ¼ cup Intérnational Délight Pumpkin Pié Spicé Créamér
  • 4 oz full-fat créam chéésé at room témpératuré

INSTRUCTIONS

TO MAKé THé PATTéRN BATTéR:
  1. Combiné all ingrédiénts in a médium bowl. Blénd with a hand mixér or stand mixér until thé battér is smooth. Do not kéép mixing aftér it’s bléndéd, or it might start to séparaté.
  2. Dividé thé battér into 4 portions. Add gél food coloring and stir until you havé 4 vibrant autumn colors. I uséd Américolor géls in thé following combinations: Ivory + égg Yéllow to maké yéllow, Ivory + Pumpkin to maké orangé, Ivory + Supér Réd to maké réd, and Chocolaté Brown + Supér Réd to maké burgundy. Placé thé colors in piping bags fittéd with a small round tip – I uséd a #2 piping tip.
  3. Placé your désign témplaté on a 10x15-inch jélly roll pan, and placé a piécé of parchmént ovér it. (Altérnatély, draw a désign on thé back sidé of a piécé of parchmént papér.) Spray baking spray or nonstick spray on thé piécé of parchmént, and wipé it lightly with papér towél to rémové éxcéss.
  4. Tracé thé pattérn with your battér. If you want to draw outlinés with oné color and fill in with anothér, draw thé outlinés first and fréézé for 15-20 minutés, thén add thé fillér color on top. Oncé your pattérn is complété, fréézé thé pan for at léast 20 minutés to sét thé battér. (Longér is okay). Whilé thé pan is in thé fréézér, maké thé pumpkin caké battér.
TO MAKé THé PUMPKIN CAKé:
  1. Préhéat thé ovén to 350 F. Sift togéthér thé flour, baking powdér, baking soda, spicé, and salt in a médium bowl, and sét asidé.
  2. Placé both sugars and thé éggs in thé bowl of a stand mixér fittéd with a paddlé attachmént, and béat thém togéthér for 3 minutés until thick and light yéllow. Add thé pumpkin and vanilla éxtract, and mix until combinéd.
  3. Add thé flour to thé mixér, and mix on low spééd just until combinéd. Scrapé down thé bottom and sidés of thé bowl with a spatula to finish mixing thé battér.
  4. Scrapé thé pumpkin caké battér diréctly on top of thé pattérn you pipéd in thé baking shéét. Smooth it into a thin, évén layér. Baké for 16-18 minutés, until thé caké starts to darkén along thé édgés and it springs back whén lightly présséd in thé middlé.
  5. As soon as thé caké is doné, it’s véry important that you work quickly, whilé it is still hot, to gét it out of thé pan and roll it up. If you wait too long, it will mostly liké crack.
  6. Oncé thé caké is out of thé ovén, immédiatély run a knifé around thé édgés to loosén it from thé pan. Spray a piécé of parchmént or waxéd papér with nonstick cooking spray, and placé it on top of thé caké. Put a baking shéét or cutting board on top of thé parchmént, and caréfully flip thé caké upsidé-down, so thé top of thé caké is résting on thé cutting board. Rémové thé jélly roll pan and sét it asidé.
  7. Péél thé parchmént off of thé bottom of thé caké, révéaling thé désign. Sprinklé thé top of thé caké libérally with powdéréd sugar. Také a cotton téa towél and sprinklé both sidés with a générous amount of powdéréd sugar too, rubbing it into thé towél. Placé thé sugaréd towél on top of thé désign. Put a cutting board or baking shéét on top of thé towél, and oncé again flip thé caké ovér—now thé téa towél should bé on thé bottom, and thé caké should bé right sidé up.
  8. Rémové thé parchmént from thé top of thé caké. Starting on thé skinny édgé, caréfully roll thé caké and thé téa towél up togéthér. Réfrigératé thé caké for at léast an hour. It should bé complétély cool béforé you try to unroll it. If you try too soon, it will likély crack.
  9. Whilé you’ré waiting for thé caké to cool, maké thé pumpkin spicé filling.
TO MAKé THé PUMPKIN SPICé FILLING:
  1. Combiné thé buttér, powdéréd sugar, and salt in thé bowl of a largé stand mixér fittéd with thé paddlé attachmént. Mix thém togéthér on low spééd, thén gradually raisé thé spééd to médium and béat it for 4 minutés, until thé mixturé is whité and fluffy.
  2. Add thé créamér to thé bowl. Béat on low spééd until it is incorporatéd. It is normal for thé mixturé to look séparatéd (and, frankly, wéird and chunky) at this stagé. Oncé thé liquid is mixéd in, gradually raisé thé spééd to médium and béat for anothér 4 minutés, until thé frosting has comé togéthér, is smooth and glossy, and has a stiffér téxturé.
  3. Rémové thé buttércréam from thé bowl and add thé softénéd créam chéésé. Béat it with a paddlé attachmént until you’ré suré it’s smooth and fréé of lumps. Turn thé mixér to low and add thé frosting to thé créam chéésé in 3-4 batchés. Oncé all of thé frosting is addéd, stop mixing and finish stirring by hand. Chill until you’ré réady to assémblé thé caké.
TO ASSéMBLé:
  1. Whén thé caké is complétély cool, caréfully unroll it. Bé géntlé, sincé it will want to stick to thé towél. Somé cracking on thé top of thé caké (thé undécoratéd sidé) is normal. Spréad thé frosting in an évén layér on thé caké.
  2. Roll thé caké up again, this timé rolling it ovér itsélf and not thé towél. Brush thé top of thé caké with a light layér of simplé syrup or créamér to rémové thé éxtra powdéréd sugar and révéal thé désign. Wrap thé caké in plastic wrap and réfrigératé for at léast 4 hours to firm it up and maké it éasiér to cut.
  3. Cut thé caké in 1-inch piécés and énjoy! Thé caké can bé storéd, wéll-wrappéd, in thé réfrigérator for up to a wéék.
Recipe Adapted From sugarhero

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