Prince Charles and Lady Diana Spencer got engaged on Feb. 3, 1981 after just six months of dating. The marriage, sadly, didn’t last, but the wedding — and let’s not forget about that 12-carat sapphire engagement ring — was legendary. Foregoing the traditional location of royal weddings, Westminster Abbey, the couple wed at St. Paul’s Cathedral in front of roughly 3,500 guests. Following the ceremony, Charles and Princess Diana hosted 120 guests at Buckingham Palace for a wedding breakfast, which included a whopping 27 wedding cakes! It’s understandable that so many pastry chefs wanted to leave their mark on the couple’s big day, but in the end there was only one “official” wedding cake. Designed by Petty Officer David Avery, the head baker at the Royal Naval School of Cookery, the official wedding cake was a traditional English fruitcake with candied nuts and fruits, marzipan, and royal icing — and it took 14 weeks to make it! He told The New York Times in 1981:

Four people worked on the preparation and two people on the decoration. It's a great honor. Once you get into the kitchen your nerves go and you get on with the job.

If you thought you were obsessed with the Windsors, think again. Apparently a slice of the official cake is doing its best to stand the test of time; a royal memorabilia collector in Florida bought a slice for more than $1,000 in 2015, and it still exists.