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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!

MAPLE BELGIAN WAFFLE CAKE

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MAPLE BELGIAN WAFFLE CAKE
The idea came to me after I'd made a batch of Cabin Waffles, and my 8-inch cake pans were sitting on the counter right beside them. I noticed the pans were just a little larger than the waffles, and so the Belgian Waffle Cake experiment began. I whipped up some maple syrup cake batter and baked the waffles in three cake layers. I was surprised at how evenly the cakes baked. The waffles placed in the centers of the pans discourage crowning, so no leveling is required!
You can find ready-made Belgian waffles in the freezer section at the grocery store, but I highly suggest making a batch of my Cabin Waffles (with buttermilk!). They are perfect in this cake. The tops of the waffles become crisp as the cake bakes. If your oven has a tendency to over-brown, place a sheet of aluminum foil over the cake pan before baking.
I suggest using grade B maple syrup in this recipe. Grade B has bold maple flavor that holds up well through baking. You could use more maple syrup to cover the cakes, but I prefer to use the brand of pancake syrup I grew up eating. I am nothing if not sentimental.
I'd whipped up a batch of maple frosting for covering the cake, but it absolutely did not need any additional sweetness. Each cake is covered with pancake syrup before stacking, so the layers hold together well when sliced.
This cake is a true marriage of breakfast and dessert, and brings a whole new meaning to 'Eat Cake for Breakfast'. The maple cake is tender and the waffle center is slightly chewy, but soft enough to cut with a fork edge. It's lovely on its own but even more delicious with a cup of strong coffee, if you ask me.

Maple Belgian Waffle Cake
Yields one triple 8-inch layer cake
  • Make the cake layers a day ahead of time (if time allows) and wrap well in plastic wrap. This will improve the texture of the cake and the waffles will become soft. If your oven has a tendency to over-brown, place a sheet of aluminum foil over the cake pans to protect the waffles.
  • 8 tablespoons unsalted butter, room temperature
  • 1/2 cup (110g) light brown sugar, packed
  • 2 3/4 cups (345 g) all-purpose flour, sifted
  • 1 1/2 cups (375 ml) pure maple syrup, preferably grade B
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups (310 ml) buttermilk (or 1 cup whole milk)
  • 1 teaspoon pure vanilla extract
  • 3 prepared Belgian waffles (store-bought or see this recipe I use)
  • 1 cup (250 ml) Pancake syrup or more or less to taste
  • 1 pat of salted butter (about 1/2 tablespoon)
Directions :
  1. Preheat the oven to 350 degrees. Grease and flour three 8-inch round cake pans, or spray them with flour-based baking spray.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together until well combined. Beat in the maple syrup. Add the eggs one at a time, beating well after each addition.
  3. In a large bowl, sift together the flour, baking powder, and salt. Add the flour mixture to the butter mixture, and beat to combine. Add the buttermilk and vanilla extract and mix until combined. 
  4. Divide batter between the three prepared pans. Center a Belgian waffle in the batter in each pan; press it down into the batter slightly. Bake until golden and a cake tester inserted into the centers comes out clean, about 20 to 25 minutes. Cover the cake pans with aluminum foil halfway through baking if the waffles begin to over-brown. When done, transfer pans to a wire rack to cool.
  5. Place one cake layer on a serving plate. Cover the cake with 1/4 cup pancake syrup. Add a second layer and repeat; top with the final layer and pour the remaining syrup on top. Place pat of butter in the center of the top layer. 
  6. Store covered in plastic wrap.



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