This is the what I came up with to store 23 cupcakes until I could frost them today. (Not 24 because I had to taste one to make sure it was good. ;-) )The bottom layer is a dollar store plastic container that used to have this great lid with a handle on it. But I dropped it once and the latch cracked. On top of that is an inverted cooking pot lid. To make sure the lid is air tight, I placed the plate on top with more cupcakes and to keep those fresh is an inverted mixing bowl. I'm definately not a Martha Stewart but more of a MacGyver of the kitchen.