I've had some issues with delayed starts. Sometimes it helps to shake it up a bit, aerate it some. Just give it a little more time- it'll eventually take off.
Though, actually, for future reference and in future batches- don't throw all your sugars in at the beginning. Start the juice off through its primary fermentation, and when you siphon into your secondary, that is when you add your sugars (from what I've heard here on the message boards).
Otherwise, sometimes the yeasts can't handle that much sugar.
What's the specific gravity? If you're not sure, a hydrometer is a good thing to get for your kit.