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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!

Blueberry-Lemon Icebox Cake

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Blueberry-Lemon Icebox Cake – tender pound cake layered between fluffy lemon curd mascarpone cream and a fresh blueberry sauce for a wonderful frozen dessert you’ll be thrilled to serve your guests.  

And your guests will be thrilled too … especially if you slice it nice and thick, and glob another spoonful of the blueberry sauce right on top.  I love a make-ahead dessert that is easily sliced as needed, and this Blueberry-Lemon Icebox Cake is needed at our house!
Tender pound cake layered between fluffy lemon curd mascarpone cream and a fresh blueberry sauce for a wonderful frozen dessert you'll be thrilled to serve all summer long!

Ingredients
For the blueberry sauce:
  • 3 cups fresh blueberries plus 1/3 cup, divided
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • juice of 1/2 a large lemon about 1 tablespoon

For the lemon cream:
  • 8 ounces mascarpone cheese, room temperature
  • 3/4 cup powdered sugar
  • zest of 1 large lemon
  • 2 cups (16-ounces) heavy whipping cream
  • 1 cup store-bought or homemade lemon curd, divided
  • 1 9x5 pound cake, trimmed of top, bottom and sides (saved for another use)


Instructions
To make the blueberry sauce:
  1. Combine 3 cups of fresh (or frozen) blueberries with 1/2 cup granulated sugar and 2 tablespoons water in a deep saucepan. Heat on medium until the mixtures begins to boil. Reduce the heat slightly to maintain a simmer, and cook until the blueberries pop and the sauce thickens, about 5 minutes. Add the lemon juice and cook until the mixture is almost reduced by half (about 10 minutes.) You will need 1 1/2 cups of sauce. Remove from the heat and cool. Refrigerate until ready to use. (Keep the extra 1/3 cup of fresh blueberries ready - they are added at the end.)
  2. When ready to make the icebox cake, line a 9x5 inch loaf pan with plastic wrap making sure there is a lot of extra hangover on all sides. Set aside.
  3. Prepare the pound cake by slicing into 1/2" pieces removing the dark ends, and sides if desired for a prettier presentation. Set aside.


To prepare the lemon cream:
  1. In the bowl of a stand mixer combine the mascarpone cheese, powdered sugar, and lemon zest. Blend until smooth. Turn the mixer on low and slowly add the whipping cream until it's incorporated and starting to thicken. Increase the speed to medium, then high, and beat until medium peaks form. It won't take long.
  2. Transfer 1/3 of the cream to a container with a tight fitting lid and refrigerate until needed. This will be used to "ice" the cake.
  3. Gently fold in 1/2 cup of lemon curd into the remaining mascarpone mixture. Now you're ready to assemble the icebox cake.
  4. Place a layer of pound cake in the bottom of the prepared pan, cutting to fit as needed. Spread 1/4 of the lemon cream over the cake and use the back of a spoon to smooth the surface (place the remaining lemon cream in the refrigerator until needed again).
  5. Place the pan in the freezer for 5-10 minutes, then spoon 1/2 cup of the blueberry sauce in mounds over the lemon cream. Spread gently with a clean spoon to cover the cream. Place the pan back in the freezer for about 10 minutes.
  6. Drizzle 1/4 cup of the lemon curd over the blueberry sauce. Spoon 1/3 of the remaining lemon cream over the curd and smooth evenly with the back of a spoon. Top with another layer of pound cake.
  7. Repeat the process with 1/2 of the remaining lemon cream, 1/2 cup blueberry sauce, and the remaining lemon curd, freezing between layers as needed.
  8. Finish with a layer of lemon cream and a final layer of pound cake. The cake may extend over the top of the pan depending on how thick you cut the pound cake. This is where you need that extra long pieces of plastic wrap to come up and over the cake to hold it all in.
  9. Wrap the entire cake in plastic wrap and freeze for at least 8 hours or overnight.
  10. When ready to serve, remove the plastic wrap and invert the cake onto a serving platter. Peel off the plastic wrap and trim the sides of the cake with a knife, if desired, to make a straight edge.
  11. Spread the top and sides of the cake with the remaining mascarpone cream. If needed, whisk the cream until soft peaks form again.
  12. Place the iced cake in the freezer at least 15 minutes or until ready to serve.
  13. To serve, mix the 1/3 cup fresh blueberries into the remaining blueberry sauce and spoon over the cake.

Recipe Notes
  • The cake can be made two days ahead. Cover and keep frozen.
  • Mascarpone cream and the layering adapted from a recipe in Bon Appetit Magazine, July 2016
  • Blueberry sauce can be replaced with good quality blueberry jam.
  • Homemade lemon curd can be replaced with store-bought.
  • To make homemade pound cake - try our recipe found HERE.
  • You may have leftover pound cake depending on how thick it was sliced. Freeze for use in other recipes or as an add-in to ice cream.

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