Not be a negative Nancy, but I would generally avoid pitching Belgians onto a cake unless the beer in question is really HUGE or you decant off some of the yeast first. You almost surely over-pitched which normally isn't a huge problem for a lot of cleaner tasting beers, but w/ a Belgian you could possibly be missing out on that distinct estery profile that makes it a Belgian in the first place.
I found this quote in another thread from Dave Logsdon of Wyeast:
“I try to stay within 20% of my ideal pitch rate and I prefer to slightly under pitch rather than over pitch. This causes more cell growth, more esters, and better yeast health. Over pitching causes other problems with beer flavor, such as a lack of esters. Changes in the flavor profile are noticeable when the pitch rates are as little as 20% over the recommended amount.”
Now w/ that being said you'll probably still end up w/ awesome tasting beer. Just something to think about in the future.