Problem: Article: Sign language comes in a variety of forms. Many people know the tactile finger-spelling signs, as well as some basic adapted American Sign Language. For people who do not know either, it is possible to use the POP, or Print On Palm, method, by using your index finger to trace the letters on a blind and deaf person's palm.   Memorize the finger-spelling hand signs. Take an ASL (American Sign Language) class. Consider learning finger braille, a modern, Japanese way of signing with your fingers. Tadoma is a method of communicating with the blind and deaf whereby their hands are placed on the lips of the speaker. The person with dual-sensory loss feels out the shape of the words as you say them. This is similar to lip reading. Not all people who are deaf-blind can use tadoma, and not everyone will be comfortable with another person placing a hand on their mouth. Studies show that waiting five, ten, and fifteen seconds all were measurably more useful in communication with the deaf-blind. A zero to one second wait before prompting for a response is too short. There are devices called braillers that allow you to type out a message for a blind person to read. Sometimes these can be very expensive, and you might think of also getting a (cheaper) braille label printer. Companies are even developing braille technology for smartphones. If your deaf-blind loved one doesn't use any of these methods, be sensitive to their needs and persist with what works for them.  Spend time with your loved one so that you can pick up even a subtle change to their demeanour, behaviour and communication patterns. Enthusiastically and overtly encourage any and every small communication success they have with them. Rome wasn't built in a day. Talk to their teachers or other people who spend time with them. If they're in education (of any shape or form) then there ought to be goals for the individual - or at least specific lessons. If they're not in education, you could seek it, or seek an expert. Alternatively, you could come up with some simple things yourself. Try accompanying one specific command with a sign if you think they might be able to see you. Repeat the sign every time you ask that of them, until they can anticipate what you will be doing with them from the sign. Maintain a healthy routine which enriches their life, because at the end of the day, your loved one's happiness is more important than any amount of communication.
Summary: Use sign language if they do. Use tadoma if they do. Wait at least five seconds before prompting for response. Learn to use Braille if they do. Be patient and don't give up.

Problem: Article: Use 9 in (23 cm) pans that are at least 2 inches (5.1 cm) high. To prevent the cakes from sticking, spray the inside of the pans with baking spray. If you prefer to make a single-layer sheet cake, grease a 9 in × 13 in (23 cm × 33 cm) cake pan. Get out a large mixing bowl and put 2 cups (230 g) of cake flour, 2 teaspoons (8 g) of baking powder, and 1/2 teaspoon (2.5 g) of salt into a sifter. Shake the sifter so the dry ingredients fall into the bowl and put the bowl aside. Cake flour has a lower protein content than all-purpose flour. This will make a lighter textured marble cake. Put 1 cup (230 g) of room-temperature unsalted butter into a large mixing bowl and beat it on high speed for 1 minute. Once the butter is smooth, beat in 3/4 cup (150 g) of granulated sugar and 1/2 cup (100 g) of packed light brown sugar. Keep beating on high for 3 to 4 minutes so the mixture becomes light and fluffy.  Stop and scrape down the sides of the bowl with a spatula occasionally. If your butter is too cold, it won't combine smoothly with the sugars and you'll see tiny lumps of butter in the mixture. Reduce the mixer speed to low and add 1 whole egg to the creamed butter mixture. Once the egg is incorporated, beat in the remaining 1 whole egg and 4 egg yolks, 1 at a time. Then beat in 1 tablespoon (15 ml) of vanilla extract on medium speed. Using room temperature ingredients will ensure that they combine perfectly in the batter. This will trap air so your cake turns out light and fluffy. Turn the mixer back down to low and beat in 1/3 of the dry mixture. Then mix in 1⁄3 cup (79 ml) of the buttermilk. Add another 1/3 of the dry mixture followed by the remaining 1⁄3 cup (79 ml) of buttermilk. Finish mixing in the rest of the dry ingredients. The batter will be thick, but there shouldn't be large lumps. It's alright if there are a few small lumps, since it's important not to over mix the batter. Put 4 ounces (113 g) of coarsely chopped bittersweet or semi-sweet chocolate into a microwave-safe bowl. Microwave the chocolate in 20-second increments until it's melted. Then stir in 1 cup (340 g) of the batter and set it aside. This will make the chocolate batter that you'll need to marble the cake. Divide 1/2 of the plain batter between your prepared pans and spread it evenly or pour all of the plain batter into the large pan. Drop large spoonfuls of the chocolate batter onto the plain batter. Then pour the rest of the plain batter over the batter in the pans. Dip a skewer into some of the chocolate batter and drag it through the plain batter in a figure-8 pattern. Do this 2 to 3 more times so there's a marble effect. Ensure that you're not mixing the batters or you won't see a swirl. If you don't have a skewer, use a butter knife. Put the cake pans in the preheated oven and bake the cakes until they begin to pull away from the sides of the pans. Insert a toothpick to see if it comes out without wet crumbs sticking to it. If there's still batter on the toothpick, bake the cakes for a few more minutes and check them again. If you're baking a 9 in × 13 in (23 cm × 33 cm) marble cake, it may take a few more minutes to finish baking. Check the cake once it's baked for 30 minutes. Turn off the oven and take the cakes out. Set them on a wire rack to cool for a few minutes and then turn them out onto the wire rack. Let the cakes cool before you stack and frost them with 3 cups (700 g) of your favorite chocolate frosting. Cover leftover cake and store it at room temperature for up to 2 or 3 days. You can also refrigerate leftover cake for up to 5 days.
Summary:
Preheat the oven to 350 °F (177 °C) and grease 2 round cake pans. Sift the flour, baking powder, and salt. Cream the butter and sugars for 4 to 5 minutes. Mix in the eggs, yolks, and vanilla on low speed. Mix in the dry ingredients alternating with the buttermilk. Melt the chocolate and stir in 1 cup (340 g) of the batter. Spread some plain batter in the pans and top it with chocolate batter. Use a skewer to swirl the batters. Bake the round cakes for 22 to 27 minutes. Remove and cool the marble cake completely.