On any given day, the crown jewels of Tastee donuts are the buttermilk drops. Not gonna lie — lots of justly people go here to relive McKenzie’s (RIP) king cake, but the buttermilk drop version is also super-addictive (and also a McKenzie’s recipe). It’s basically a ring of those little dreams topped with icing and Mardi Gras colored sugar. What could possibly go wrong with that?

When in doubt, throw it all in the blender with ice cream. King cake-flavored ice cream and a big ol’ dollop of cheesecake filling get topped with purple, green, and gold sprinkles. The shake is frozen-to-order, flash chilled with liquid nitrogen at -321 degrees Fahrenheit. The whole thing is presented in a color-changing, Mardi Gras go-cup.

DTB, the creative Cajun restaurant from Eater NOLA’s Chef of the Year, Carl Schaubhut, has a king cake soufflé for its debut Carnival offering. It has an traditional king cake flavors, plus a Creole cream cheese and citrus glaze poured tableside.

We live in a world of souped-up milkshakes, as evidenced by the many viral Instagram shakes of the world. It’s possible Frey Smoked Meat has outdone them all with its king cake a la mode made with none other than hometown favorite, James Beard Award-winning Dong Phuong king cake. The vanilla milkshake is all dressed up with purple, green, and gold sugar, topped with whipped cream, and a big slice of Dong Phuong king cake. And — yes -- there’s a baby on it.

This Italian gelateria is over a century old — plenty of time to perfect a craft. For Carnival season, the adorable spot is offering vanilla gelato studded with Caluda’s traditional king cake (one of Eater NOLA’s top king cakes this season).

The smartest and very best savory king cake out there. Chef Nathan Richard makes the dough from white mountain roll and stuffs it with crawfish and goat cheese. A slightly sweet pepper jelly cream cheese plays the part of the icing, while chili flakes, dehydrated crab fat “sugar,” and green onions stand in for the tri-colored sugars. To make it truly fit for a king (or “make it a Rex”), ask for some Cajun Caviar on top. A small (without caviar) is only going to run you $16, with a $3 upcharge for caviar. Note: Orders must be placed 24 hours in advance.

Macaroon-obsessed Sucre has purple, green, and gold macaroons filled with a king cake-inspired mousseline. Order them individually or get 15 of them all wrapped up and tied with a bow in a Mardi Gras colored box. The 15-piece box is $37.50.

District elevated New Orleans’ doughnut game when it opened in 2013, and the spot now has over one hundred different doughnut variations, but the one to have during Carnival is the king cake donut. They go fast, so get there early. Also, the District’s actual king cake this year is inspired by the Italian cuccidati cookie with brioche dough spiked with cinnamon, and stuffed with fig, walnut, raisin, date, orange, and spices, so try that too while you’re there.

This seven-layer dream combines two classic New Orleans desserts — king cake and doberge. The seven layers of cake held together by cream cheese pudding, and topped with buttercream frosting and cream cheese icing. The flavors of the cake undeniably taste like a bolder version of the king cake. Slices and whole cakes are first-come, first-served at the Bakery Bar, unless you placed an order before January 5. Either way, the bar and sweet shop is worth a visit.

Emeril’s goes nuts with king cake monkey bread, which is king cake dough tossed with cinnamon sugar and topped with vanilla icing and Mardi Gras-colored sugar. The flavors have been changing throughout the season. Strawberry and Creole cream cheese runs through February 5 followed by cookies and cream, which runs through February 12. If you’re curious what you missed already: Smores was on through January 22, while coconut was the flavor du jour through January 29.

So, this is a real, traditional style king cake, but it’s a king cake filled with crickets (and topped with crickets), which is just so wacky that it landed on this list. Jayme Necaise, Director of Animal and Visitor Programs at Audubon Butterfly Garden and Insectarium, says the cricket-stuffing lends “a nice nutty flavor.” The cricket topping adds a little crunch, kind of like a Danish topped with pecans. (Tastings are included with general admission while supplies last through Mardi Gras season.)

This sprawling new bar with 7,000 square feet of outdoor seating has a king cake daiquiri this season. Plus, the bar is conveniently located to the parade route, making it a convenient stop to grab a drink without missing much. Plus, there’s a full menu for snacks.