Buffalo sauce

2 cups of dry cayenne peppers (50 grams)
1/2 cup of water
1/3 cup of chopped onion
1 chopped garlic
1/3 cup of chopped tomato
1/2 cup of white vinegar
1 stick of butter
1 bottle of Lousiana Hot Sauce
1/2 of the juice of 1 lemon
1 teaspoon of honey
1/4 cup of ketchup

Start by roasting the cayenne peppers on a pan over a medium high flame. Toss them around inside the pan for a couple of minutes and make sure you don't let these get burned. Add enough water to cover the peppers and bring water to a boil. Let them cook for ten minutes. Drain water and place them in blender. Add 1/2 cup of water, 1/2 cup of vinegar and salt. Blend on high and allow to percolate.Place butter stick on a pan over a medium flame so that it melts. Add onion, garlic, tomato and the whole bottle of Lousiana Hot Sauce.
Let all cook for about five minutes, stirring occasionally. Immediately pour into blender and add the percolated cayenne pepper sauce. Blend on high for two minutes. Add the lemon juice, honey and ketchup, and blend again for a few seconds. Pour back into the pan where you melted the butter, and let it simmer for a good 20 minutes.

How to make fondant

1 Tablespoon plus 2 teaspoons of unflavored gelatin
1/4 Cup of water
1/2 cup glucose or corn syrup
2 tablespoons of vegetable shortening
1 tablespoon of glycerine
8 cups  (2 pounds) of powdered sugar sifted

add gelatin in to cold water let it sit for 2 minutes
place in a double boiler to melt the gelatin and  once melted add glucose and shortening melt these together  take off of the heat and add glycerine. Next you will place 1 pound of powdered sugar in a large bowl  make a well and pour mix in and mix until it creates a large lump it will be a mess don't worry keep mixing, when most of your powdered sugar is mixed in place the remaining powdered sugar on your counter and knead it in the fondant if it is too stiff at any point you can add a couple of drops of water but use sparingly.

36 ounces of fondant which is enough to cover a 10 inch round cake
Fondant should be 1/8 to 1/4 of an inch thick on your cakes