The idea behind pitching a starter culture of yeast is so that the cells start to grow and ferment fairly quickly, outcompeting other organisms and thus preventing the flavors of other yeasts and bacteria from adding to the beer. As was said above, assuming it was sealed and you were clean when transfering and everything was sanitary- there should not be a problem. Most likley your microbial load will be higher than if you had pitched right away but nothing noticable as far as off flavors.
If you decide to try and repitch on the yeast cake, you may run into some other problems but many brewers have had this issue in the past with no problems flavorwise. The dead yeast will drop to the bottom and will not be consumed by the viable yeast cells...If the yeast you originally pitched contained any autolysed cells (bursted) then there is a small chance of a vegetal or meaty flavor but considering that it is such a small amount it should be negligable. If you pitched a large amount of slurry it would be a slightly different story because of the higher cell counts and solids...
