FYI, this was discussed last week in the yeast forum. Someone posted this link discussing why it's a bad idea: http://www.homebrewtalk.com/f163/why...t-cake-166221/
The jist of the read is: pitching on a cake is massive over-pitching and also skips the first phase of the ferment (growth phase/colonize the wort.) The argument is: off flavors and/or failure to develope the taste profile of the yeast involved. The OP is not saying you won't make good beer, rather you can make better
Hey, I claim no expertise on this but the overpitch argument does make a lot of sense. Going forward I plan to yeast wash & use just a measured amount of the slurry based on a pitching calculator. Hey, just food for wort. . .uh, thought!
PS: The link I suggested is more current than this original thread!