3 Keuntungan Menggunakan Colocation Info Center

3 Keuntungan Menggunakan Colocation Info Center - Jasa colocation pada data center jadi solusi yang tepat serta mudah untuk memastikan semua data perusahaan berada pada tempat yang tepat dan aman. Bagi perusahaan ataupun organisasi yang pada saat ini sudah mempunyai data center internal atau belum, ada banyak alasan mengapa kamu harus menggunakan jasa colocation untuk perusahaan kamu.

Menawarkan Nilai Ekonomis Untuk Perusahaan

Sudah banyak perusahaan yang mengalami penghematan biaya yang tergolong cukup banyak saat menggunakan jasa Jakarta colocation. Daripada mengeluarkan banyak biaya hanya untuk membeli gedung baru sebagai induk data atau membeli genset, perusahaan akan sangat menghemat anggaran dengan menggunakan jasa colocation. Oleh karena itu, tidak heran bila perusahaan yang sudah memiliki data center juga akan tetap menggunakan jasa colocation untuk mengalokasikan server mereka dalam rangka memenuhi keperluan pengembangan data center sekalian menjaga keberlangsungan operasional IT perusahaan yang bersangkutan

Kehandalan Aksesibilitas

Kualitas aksesibilitas induk data memiliki standar mendekati 100% harus terus menerus beroperasi. Untuk memenuhi kualitas tersebut, diperlukan rangkaian metode pengujian yang lama serta memerlukan biaya yang tidak sedikit. Oleh sebab tersebut, dengan menggunakan jasa data center, sebuah perusahaan jadi lebih terdukung untuk mencukupi kebutuhan pengembangan infrastruktur IT secara lebih efektif dan juga efisien

Terjamin Keamanan Selama 24 Jam

Operasional pusat data punya standar keamanan yang sangat tinggi. Dengan lokasi gedung yang terpisah dengan kantor atau ruang lain, posisi tersebut tentu akan sangat mudah diawasi dan meminimalisir akibat adanya sabotase, kerusuhan, kebakaran, banjir, gempa, serta bencana alam. Dengan demikian, pihak perusahaan selaku klien colocation server akan merasa lebih nyaman dan tenang karena dapat menghindari perkara gangguan seperti ini. Selain itu, data center juga menfasilitasi layanan pelanggan selama 24 jam tanpa henti. Hebatnya, layanan tersebut sudah termasuk biaya yang dikenakan dalam colocation data center

Secara umum, colocation data center Indonesia menjadi salah satu hal yang penting di era digital seperti saat ini untuk mendukung rangkaian aktivitas usaha. Pertimbangan dari faktor ekonomis dan keamanan untuk menempatkan server serta jaringan di data center menjadi pilihan yang bijak, khususnya dalam rangka menghadapi persaingan usaha agar tidak membebani modal perusahaan dan menghemat biata IT perusahaan

Rubber Duck Cake Recipe

Rubber Duck Recipe

You’ll need to buy a selection of rubber ducks in assorted sizes for this cake – the ones from your own bath tub really won’t do! Meringue buttercream topped with sugar pearls gives the top of this cake a real bubbly bath appearance.

SERVES 16–20

See Also: Lion Cake Recipe

Ingredients:

FOR THE VANILLA SPONGE
✔ 350g unsalted butter
✔ 350g caster sugar
✔ 2 teaspoons vanilla extract
✔ 6 eggs, lightly beaten
✔ 300g plain flour
✔ 50g cornflour
✔ 4 teaspoons baking powder
✔ a pinch of salt
✔ 5 tablespoons milk
✔ 6–8 tablespoons jam, any flavour

FOR THE MERINGUE BUTTERCREAM
✔ 250g caster sugar
✔ 4 egg whites
✔ 1 teaspoon vanilla extract
✔ a pinch of salt
✔ 325g unsalted butter

FOR THE DECORATION
✔ 1kg ready-roll fondant icing
✔ blue food-colouring pastes in various shades
✔ white sugar pearls
✔ icing sugar, for dusting

YOU WILL ALSO NEED
✔ 2 x 23cm round cake tins
✔ string, for measuring
✔ plain round cutters in different sizes
✔ disposable piping bag
✔ plain nozzle
✔ small rubber ducks

See Also: Baked Fried Italian Herb Chicken Legs Recipe

Directions:

MAKE THE VANILLA SPONGE
1. Preheat the oven to 180°C/160°C fan/gas mark 4 and position the shelves as close to the middle as possible, leaving enough space between them for the cakes to rise. Grease the cake tins and line the bases with discs of buttered baking parchment.

2. Make the vanilla sponge mix following the instructions on here, up to the end of step 3.

3. Divide the batter evenly between the prepared tins and spread it level with a palette knife or the back of a spoon. Bake for 30–35 minutes until golden, well risen and a skewer inserted into the centre of the cakes comes out clean. Leave to rest in the tins for 3–4 minutes and then carefully turn out onto a wire rack and leave until cold.

ASSEMBLE THE CAKE
4. Make the meringue buttercream following the instructions on here.

5. Using a long serrated knife, trim the tops of the cakes to level them and cut each one in half horizontally. Lay one of the bottom slices on a cake board and spread it with a third of the jam. Spread about a fifth of the buttercream over the jam and sandwich with another cake layer. Repeat three times and then cover the whole cake with half the remaining buttercream – you want an even, thin crumb coat layer that covers the entire sponge.

DECORATE THE CAKE
6. Tint 750g of the ready-roll icing the palest shade of blue using a cocktail stick dipped into the food-colouring paste and knead until smooth and an even colour.

7. Roll out the blue fondant on a lightly dusted work surface to make a long strip the same length as the circumference of the cake and 2cm wider than its height. It is easy to measure this using a length of string. Trim the ends to neaten them and roll up the icing into a tight roll. Hold the icing against the side of the cake with the bottom edges lined up and, starting at one of the short ends, carefully unroll it around the cake to cover it smoothly. Lightly moisten the join with a little water to seal. Roll the excess icing at the top down to create the effect of a roll-top bath.

8. Divide the remaining icing into 3 and tint 2 of the portions different shades of blue. Leave the third portion white.

9. Roll out the white icing to about 1mm thick and use the cutters to stamp out discs in assorted sizes. Repeat with the blue icings. Very lightly brush the discs with water and press them around the sides of the cake to look like bubbles.

10. Scoop the remaining buttercream into a piping bag fitted with a plain nozzle and pipe little spheres of frosting to resemble bubbles all over the top of the cake. Pipe a mound of bubbles to one side of the bathtub and some more spilling onto the cake board. Scatter with sugar pearls and sit the rubber ducks among the bubbles to serve.

Clickety Clack Croc Cake Recipe

Clickety Clack Croc Recipe

You’ll need to plan in advance where you want to serve this cake from as it is easier to finish icing the sections when they are in position. See here for diagrams of how to cut out and assemble the cake shapes.

SERVES 12–16

See Also: Bunny Rabbit Cake Recipe

Ingredients:

FOR THE VANILLA SPONGE
✔ 350g unsalted butter
✔ 350g caster sugar
✔ 2 teaspoons vanilla extract
✔ 6 eggs, lightly beaten
✔ 300g plain flour
✔ 50g cornflour
✔ 4 teaspoons baking powder
✔ a pinch of salt
✔ 5 tablespoons milk
✔ 400g raspberry or apricot jam

FOR THE VANILLA BUTTERCREAM
✔ 400g unsalted butter
✔ 800g icing sugar, sifted
✔ 2 teaspoons vanilla bean paste or extract
✔ 4 tablespoons milk

FOR THE DECORATION
✔ light and dark green, yellow and black food-colouring pastes
✔ 50g white fondant icing
✔ strawberry liquorice laces
✔ light and dark green nonpareils sprinkles

YOU WILL ALSO NEED
✔ 3 x 20cm square cake tins
✔ 6cm round cutter
✔ 2 or 3 baking sheets
✔ disposable piping bag
✔ open star nozzle

See Also: Lion Cake Recipe

Directions:

MAKE THE VANILLA SPONGE
1. Preheat the oven to 180°C/160°C fan/gas mark 4 and position the shelves as close to the middle as possible, leaving enough space between them for the cakes to rise. Grease the cake tins and line the bases with squares of buttered baking parchment.

2. Make the vanilla sponge mix following the instructions on here, up to the end of step 3.

3. Divide the cake mix evenly between the prepared tins and spread it level with a spatula or the back of a spoon. Bake for 25–30 minutes or until well risen, golden brown and a skewer inserted into the centre of the cakes comes out clean. Leave to rest in the tins for 4–5 minutes and then carefully turn out onto a wire rack and leave until cold.

CUT THE PIECES FOR THE CROCODILE
4. Use the diagram on here to help you cut the sponge layers into several triangles and circles. First use a large serrated knife to cut each cake in half diagonally, corner to corner, to give 6 large sponge triangles. Cut 3 of these large triangles in half again to make 6 even-sized triangles and set them aside.

5. Use the cutter to stamp out 4 discs from one of the large triangles and discard the trimmings. Set aside.

6. Take another large triangle and cut notches at the centre of each edge. Cut from point to point to make 4 medium triangles. Set aside.

7. Take the final large triangle and cut 2 notches along the long edge, one-third and two-thirds of the way along. Cut at right-angles from these notches to make one arrow-shaped piece and 2 triangles. Cut the triangles through the middle to make 4 small triangles. Set aside.

ASSEMBLE THE CROC
8. Make the vanilla buttercream following the instructions on here. Line a baking sheet with baking parchment.

9. Use a little jam to sandwich the large triangles together in pairs, flat sides together. Stand them upright on a baking sheet, long edges down, and spread with a thin crumb coat layer of buttercream. Repeat with the medium triangles and 2 of the small triangles.

10. Take the final small triangles and use a little jam to stick them together at the long edges to make a square. Stick this flat against the square end of the arrow-shaped piece to make the croc’s head. Coat the whole head in buttercream. Chill all the pieces for 30 minutes to set.

11. Spoon 6 tablespoons of buttercream into a small bowl and tint it yellow using food-colouring paste. Use a palette knife to cover the round sponge pieces in a thin crumb coat of buttercream and return to the fridge for 30 minutes. Cover the remaining yellow buttercream in cling film to stop it drying out.

12. Divide the remaining plain buttercream between 2 bowls and colour each a different shade of green. Spread the sides of 2 of the big triangles, 1 of the small triangles and the whole head in a thick layer of the darker shade of green. Spread the sides of the remaining triangles in the lighter green. Spread the remaining yellow buttercream over the wheels. Chill all the pieces for another 30 minutes.

13. Place the lighter green large triangle in the centre of a long cake board or directly onto the serving table on an oilcloth tablecloth. Place the darker large triangles either side, leaving a small gap between each section. Position the medium triangles at either end. Place the head at one end and the small triangle at the opposite end to make a tail. Position the yellow wheels either side.

14. Scoop the remaining light green buttercream into a piping bag fitted with a star nozzle and pipe rosettes across the tops of the lighter sections. Repeat with the darker green buttercream.

15. Pinch off 2 cherry sized pieces of sugarpaste, roll them into balls and press them into discs. Pinch off 2 pea-sized pieces of sugarpaste and tint them black using food-colouring paste. Roll them into balls and press them into discs. Use a dab of water to attach the black discs to the white ones to make eyes and press them into the buttercream on either side of the crocodile’s nose. Divide the remaining sugarpaste into 12 even-sized pieces. Roll them into balls and position one between each section of the crocodile to resemble joining pieces.

16. Place a long liquorice lace at the crocodile’s mouth for a string and scatter the tops of the cake pieces with light and dark green nonpareils sprinkles to serve.

Bunny Rabbit Cake Recipe

Bunny Rabbit Cake Recipe

A cute cake that could be coated in chocolate buttercream (here) and milk chocolate curls if you prefer.
SERVES 12

See Also: Oven Fried Chicken on a Stick Recipe

Ingredients:

FOR THE VANILLA SPONGE
✔ 350g unsalted butter
✔ 350g caster sugar
✔ 2 teaspoons vanilla extract
✔ 6 large eggs, lightly beaten
✔ 300g plain flour
✔ 50g cornflour
✔ 4 teaspoons baking powder
✔ a pinch of salt
✔ 5 tablespoons milk
✔ 400g raspberry jam

FOR THE VANILLA BUTTERCREAM
✔ 250g unsalted butter
✔ 500g icing sugar, sifted
✔ 2 teaspoons vanilla bean paste
✔ 2 tablespoons milk

FOR THE DECORATION
✔ 200g white chocolate
✔ pink hundreds and thousands
✔ 1 x pink and 2 x brown sugar-coated chocolate drops, for the eyes and nose

YOU WILL ALSO NEED
✔ 2-litre ovenproof bowl
✔ 250ml ovenproof bowl
✔ 2 x cocktail sticks

See Also: Baked Fried Italian Herb Chicken Legs Recipe

Directions:

MAKE THE VANILLA SPONGE
1. Preheat the oven to 180°C/160°C fan/gas mark 4 and position the shelf in the middle. Butter the insides of the bowls and line the base of each with a small disc of baking parchment.

2. Make the vanilla sponge mix following the instructions on here, up to the end of step 3.

3. Scoop the cake mix into the small bowl to two-thirds full and the remaining mixture into the larger bowl. Level the tops with a spatula or the back of a spoon. Bake both bowls on the middle shelf of the oven for 25–30 minutes for the smaller bowl, and 70 minutes for the larger one, until both cakes are well risen, golden brown and a skewer inserted into the centres comes out clean. Leave to rest in the bowls for 4–5 minutes and then carefully turn out onto a wire rack and leave until completely cold. Wrap in cling film and set aside.

PREPARE THE DECORATIONS
4. Make the vanilla buttercream following the instructions on here. Chill until ready to use.

5. Use a vegetable peeler or the coarse side of a box grater to make white chocolate shavings. Chill until ready to use.

ASSEMBLE THE CAKE
6. Using the diagram on here as a guide, assemble the cake pieces. Unwrap the larger cake and place it on a chopping board on its side. If it has domed in the oven, use a large serrated knife to trim the flat edge level and sit it on the board. Trim a 2cm slice from one edge of the cake – this is where the head will join the rabbit’s body. Slice the trimmed dome vertically into 6 even slices and spread the cut sides with jam. Sandwich the dome back together.

7. Place the large dome on a cake board and use a spatula to cover it with about two-thirds of the buttercream. Press two-thirds of the white chocolate shavings all over the buttercream.

8. Unwrap the smaller cake, trim the flat edge to level it and sit it on the board. Slice off one-third from the side of the cake and set it aside. Carefully shave a little sponge from the opposite side of the dome to shape a pointed nose. Cut the cake in half from the nose to the back of the head, spread with jam and sandwich back together.

9. Press the small cake up against the larger cake to join the head to the body and cover the head with half the remaining buttercream and half the white chocolate shavings.

10. To make the ears, take the section of sponge you cut away from the head and cut it in half to make 2 ear shapes. Cover with half the remaining buttercream and chocolate shavings and then sprinkle the front of each ear with pink hundreds and thousands. Insert a cocktail stick into the base of each ear.

11. Carefully press the ears into the top of the bunny’s head. Press brown sugar-coated chocolate drops into position for the eyes and a pink one for the nose. Roll the remaining buttercream into a ball, coat it in the remaining white chocolate shavings and position as a tail.

Lion Cake Recipe

Lion Cake Recipe

You won’t need any special tins or particular skills to make this fun, quizzical-looking lion.
SERVES 16

See Also: Baked Fried Italian Herb Chicken Legs Recipe

Ingredients:

FOR THE VANILLA SPONGE
✔ 350g unsalted butter
✔ 350g caster sugar
✔ 2 teaspoons vanilla extract
✔ 6 eggs, lightly beaten
✔ 300g plain flour
✔ 50g cornflour
✔ 4 teaspoons baking powder
✔ a pinch of salt
✔ 5 tablespoons milk
✔ 3 tablespoons raspberry or apricot jam

FOR THE VANILLA BUTTERCREAM
✔ 400g unsalted butter
✔ 800g icing sugar, sifted, plus 4 tablespoons
✔ 2 teaspoons vanilla extract
✔ 4–5 tablespoons milk
✔ 3 tablespoons cocoa powder, sifted
✔ 1 tablespoon golden syrup

FOR THE DECORATION
✔ yellow and black food-colouring pastes
✔ 200g ready-roll fondant icing
✔ 2 tablespoons white nonpareils sprinkles
✔ chocolate sprinkles
✔ icing sugar, for dusting

YOU WILL ALSO NEED
✔ 2 x 23cm round cake tins
✔ 1 x 6-hole muffin tin
✔ 2 x paper cupcake cases
✔ 2 x disposable piping bags
✔ open star nozzle

See Also: Vietnamese Fried Chicken Thighs with Garlic-Chile Glaze Recipe

Directions:

MAKE THE VANILLA SPONGE
1. Preheat the oven to 180°C/160°C fan/gas mark 4 and position the shelves as close to the middle as possible, leaving enough space between them for the cakes to rise. Grease the cake tins and line the bases with discs of buttered baking parchment. Line 2 of the holes in the muffin tin with paper cupcake cases.

2. Make the vanilla sponge mix following the instructions on here, up to the end of step 3.

3. Half fill the cupcake cases with the cake mix and divide the rest evenly between the prepared tins, spreading it level with a palette knife or the back of a spoon. Bake the cupcakes for about 15 minutes and the large cakes for about 30 minutes, until golden, well risen and a skewer inserted into the centre of the cakes comes out clean. Leave to rest in the tins for 3–4 minutes and then carefully turn out onto a wire rack and leave until cold.

ASSEMBLE THE CAKE
4. Make the vanilla buttercream following the instructions on here, reserving the 4 tablespoons icing sugar, the cocoa powder and the golden syrup.

5. Spoon two-thirds of the buttercream into a separate bowl and add the cocoa powder and golden syrup. Mix well until smooth and thoroughly combined.

6. Use a large serrated knife to level the tops of the sponge layers. Place one layer on a serving plate and spread the top with 2 tablespoons of jam. Spread the underside of the second layer with 2–3 tablespoons of vanilla buttercream and sandwich the two together.

7. Tint the remaining vanilla buttercream pale yellow and use a palette knife to spread it over the top of the cake. Spread half the chocolate buttercream over the sides in a smooth, even layer. Spoon the remaining chocolate buttercream into a large piping bag fitted with an open star nozzle.

8. Unwrap the cupcakes and cut them in half horizontally – you will only need the bottom half of each cupcake. Spread the top and sides of each small round cake with jam.

DECORATE THE LION
9. Take half the fondant icing and wrap the rest in cling film. Cut it in half again and roll each piece out on a lightly dusted work surface to a neat circle 4cm wider than the cupcakes. Cover the top and sides of each small cake and trim the bottom edges to neaten them. Lightly brush the tops with water and cover them with white nonpareils sprinkles. Position on top of the large cake to make the lion’s muzzle.

10. Pipe ribbons of the chocolate buttercream all around the edge of the cake to create the lion’s mane. Repeat to make a double-height layer of buttercream and scatter with chocolate sprinkles.

11. Take half the remaining fondant icing and colour it black. Split it in half and roll 2 small pupils for the eyes from one half and a larger nose from the other half. Squeeze the nose into a triangle shape and place it just above the lion’s muzzle.

12. Roll the remaining white fondant into 2 eyeballs, flatten them slightly and place on top of the cake. Slightly flatten the pupils, brush the undersides with water and position them on top of the eyes.

13. Mix the remaining 4 tablespoons of icing sugar with a little water and black food-colouring paste to make a thick writing icing and spoon into a disposable piping bag. Snip the end to a fine point and pipe a mouth and 2 eyebrows onto the lion’s face. Scatter chocolate sprinkles around the base of the cake and then leave to set for 1 hour before serving.