It cannot be denied: for many half-size bakes, you will need smaller baking pans. Fortunately, these are not hard to find. Here are details about the types and sizes of pans I use, as well as other equipment and supplies you may find helpful. For your convenience, I've included links to things I've ordered from Amazon, but they are not affiliate links.
Layer cakes: To make half-size layer cakes, you need 6-inch diameter cake pans. Mine are from Wiltons, like these.
Angel food cakes: To make a half-size angel food cake, you need a 7-inch pan. I prefer the type with a removable bottom and little tabs for cooling. This is the one I got. Angel food does not bake well in non-stick pans. You can also use a 9x5 loaf pan instead; you won't get the traditional shape, but the same recipe will work perfectly well.
Bundt cakes: To make half-size bundt cakes, you need a 6-cup bundt pan, like this one. This pan is also good for making half-size pound cakes. You can substitute a 9x5 loaf pan instead.
Measuring spoons: Small bakes sometimes require really small amounts of ingredients, like 1/8 teaspoon or even 1/16 teaspoon. If you have a 1/4 teaspoon measuring spoon, you can probably make do, but I find it helpful, and quick, to be able to measure small amounts directly. I like this set from Prepworks.
Gluten-free flour: Most of the recipes on this site are gluten-free. I use a couple of different kinds of gluten-free flour. My favorite for baked goods in general is this one from King Arthur. I sometimes use teff flour when I want a more whole-grain effect. I find this one from Bob's Red Mill to be excellent. Teff flour is also excellent as a gluten-free thickener for gravies and sauces; it thickens nicely and also adds some depth of flavor. And it's an excellent source of nutrients as well.