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!


Utterly delicious this Banana Cream Cake is layered with banana pudding and sweet buttercream making this cake a great option to satisfy your sweet tooth!

So lately I’ve been really into cake. But I mean I have to admit that I’m always kinda into cake. It’s like a life in and of itself to me, if you don’t like cake I probably think there is something wrong with you, just like I think there is something wrong with my non sweets loving husband. I mean seriously, sugar makes me happy, how can it just not make everyone as happy as myself?

I’m borderline addicted to cake, but in all honestly I’m probably fully addicted but I just don’t like to admit it….heck I have no problem admitting it. I’m Alli and I’m a cakeaholic. Woo, the first step is always the hardest, but now that it’s over, I have to come and come to terms with my little addiction here. And let me tell you, when it comes to dessert flavors, banana is one of the top ones.

So obviously a Banana Cream Cake was in order. If you don’t believe my love for all things banana, you just have to check out my Peanut Butter Banana Cake, Caramel Banana Cream Pie, Banana Cream Lofthouse Style Cookies, etc etc etc. I mean just search banana on my blog and it will come up with more desserts of one type then any on there. But hey, I ain’t complaining!

So this cake is a 3 layer cake. I mean when it comes to cake, layered ones are my favorite. I don’t usually discriminate among them, but IF I HAD to choose, I would always go for layer. I mean I get double the frosting that way. I love myself some frosting and layer cakes are usually filled with frosting and besides frosting on the top there is also frosting all up the sides, WINNER!!

Well this Banana Cream Cake is actually filled with delicious banana pudding. So I kinda took the lazy route and used a box mix for my banana pudding instead of making it homemade, which is perfectly fine to me. I didn’t feel like adding bananas to the center because usually bananas turn brown and I didn’t want brown specks in the middle of my cake, but by all means if you prefer homemade (which I usually do) go ahead and fill this bad boy with some homemade banana pudding.

So cakes are pretty simple to make, frost on the other hand…man I swear I always have such a hard time frosting them! I mean I actually tried to make a video of this cake for Facebook and the blog and let me tell you…I envy those bloggers and bakers who cake make cake decorating a seamless project, because frankly I am not one of them, so until I find the magic in actual decorating, a basic tutorial in the recipe is all you’re going to get from this gal right here.

You know I mean it’s not HARD HARD, if you want a quick and easy version of banana and pudding cake you need to check out this Banana Pudding Poke Cake. It’s all about the taste anyways, but us bloggers need to make it beautiful looking because pictures sell, so I’m happy to say that I actually loved how this cake turned out. Its sides are filled with delicious crushed up vanilla wafers and topped with swirls of buttercream, vanilla wafers and the obvious bananas. These flavors are perfect together.

Some may ask…well if its Banana Cream Cake, then why didn’t you use a whipped cream frosting? Well my friends, I don’t like whipped cream frosting, I’m not a whipped cream person really AT ALL. So as long as it’s creamy and still a vanilla flavor I’m going to call it banana cream, plus I don’t think that this cake would hold up too well when it came to a whipped cream version because of the pudding.

So anyways, all in all, if you love banana as much as I do. You want a show stopping cake and you just want to enjoy some delicious dessert, then this Banana Cream Cake is just what you need!! So go bake now and go tag me in all your recipes on Facebook or Instagram that you make of mine, I love seeing your recreations!

Course: Dessert
Cuisine: American
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 16 slices
Calories: 685kcal


2 1/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup butter softened
1 1/2 cup sugar
3 eggs
2 tsp vanilla
1 cup milk
Instant Banana Pudding prepared

1 lb butter
4 tsp vanilla
2 tsp almond extract
6-7 cups powdered sugar
1/4-1/2 cup milk
2 cups crushed vanilla wafers
Bananas and vanilla wafers for decoration optional


Preheat oven to 350.
In bowl mix together your flour, baking powder, baking soda and salt and whisk until combined, set aside.
In another bowl beat together your butter and sugar until fluffy, add in your eggs 1 at a time until blended
Mix in your vanilla.
Alternate adding your dry ingredients and milk into your wet ingredients.
Place in 3 8" or 9" prepared cake pans and bake for about 20 minutes or until golden and they spring back.
Remove from oven and turn onto cooling racks to fully cool.
Meanwhile to make frosting, in large bowl beat your butter until light and fluffy.
Blend in your extracts and then add in your powdered sugar 1 cup at a time.
Once sugar is added add in your milk slowly until you reach your desired consistency and continue to beat on high for about 5 minutes to fluff up.
Add about 1/3 of your buttercream to a piping bag with tip cut off.
Place one layer of your cake on a turntable and then pipe a damn of frosting around the outside of the layer about 1" thick.
Spread half of your prepared pudding in the center and then top with another layer of cake and gently press down, repeat with damn and other half of your frosting.
Top with last layer of cake and then spread frosting around the top and sides of your cake until covered, reserving about 1 1/2 cups of your frosting for decorating if desired.
Take your crushed vanilla wafers and add some to your hand and press up the sides of the cake until it is covered.
Pipe the remaining frosting on top and sides of cake.
Keep refrigerated.


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