I read one place that the sugar crystals should not be of the fine sort, but it was kinda unclear what they ment. Then I read another place that it should be as fine as possible to dissolve in the butter. I believed that, so yesterday I took my sugar and crushed it in the blender. Now I see you write the opposite, and I totally believe what you write.

I read one place it should be cane sugar. That is not possible to find here. Actually, we don’t have other things than extra fine sugar granules. I found a package from another brand, that did not state the particle size. But it was the same manufacturer. I could not really tell if it was bigger than the superfine. I did not examine too much either, but. I live in Norway, and we have really bad selections in grocery store, that’s why.

Yes, I believed the sugar crystals should be as fine as possible, because the sugar manufacturer write on the package that it is extra good for all sorts of cakes. So I thought they probably knew better than what I read all over the internet. But they for sure don’t.